INGREDIENTS
1 large bunch collard greens, stems removed and leaves sliced into ribbons
2 Bartlett pears, peeled, cored and sliced
1 yellow onion, diced
4 garlic cloves, thinly sliced
2 tablespoons olive oil
3 tablespoons apple cider vinegar
1 tablespoons honey
1 cups vegetable or chicken broth
1 teaspoons red pepper flakes
1 teaspoons kosher salt
1 teaspoons black pepper

INSTRUCTIONS

• Build the base: Heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Add 1 yellow onion, diced and cook for 5 to 6 minutes until softened. Add 4 garlic cloves, thinly sliced and 1 teaspoons red pepper flakes and cook for one more minute until fragrant.
• Add the collards: Add 1 large bunch collard greens, stems removed and leaves sliced into ribbons in large handfuls — it will seem like too much but wilts down dramatically. Toss to coat and cook for 3 to 4 minutes until beginning to wilt. Season with 1 teaspoons kosher salt and 1 teaspoons black pepper.
• Add pears and braise: Add 2 Bartlett pears, peeled, cored and sliced, 3 tablespoons apple cider vinegar, 1 tablespoons honey, and 1 cups vegetable or chicken broth. Stir to combine, bring to a gentle simmer, cover, and cook on low for 20 to 25 minutes until collards are completely tender and the pears have melted into a sweet, tangy braising sauce.
• Finish and serve: Remove lid, taste, and adjust vinegar for brightness and honey for sweetness. Serve alongside roasted chicken, pork, or with crusty bread to soak up every drop of the braising liquid.

NOTES
This dish reheats beautifully and actually improves overnight. Make it the day before and reheat gently on the stovetop for an even better result.