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Super Greens with Pear-Walnut Glaze


  • 3 medium shallots, sliced
  • 1/3 cup grapeseed oil, plus more for pan
  • 1 organic pear, cored (3/4 diced)
  • 1 lemon, juiced
  • 2 tablespoons raw unheated honey
  • 1 tbsp celtic sea salt and freshly ground black pepper
  • 1/2 bag kale
  • 1/2 bag rainbow chard
  • 1/2 bag beet greens
  • 1/2 cup grated romano cheese
  • 2 cups crushed walnuts


In a large-sized ceramic pan add the sliced shallots with a drizzle of oil and slowly cook over medium heat about 7 to 8 minutes. Stir in the diced pear and cook down until pulpy.

Carefully add the pear mixture to a blender along with the lemon juice, honey, 1/3 cup grapeseed oil, salt and pepper, to taste. Puree until smooth adding a little water to thin if necessary; it should be the consistency of a thick vinaigrette. Set aside in the refrigerator to cool.

Wash all the greens and remove the stems. Tear the leaves into bite-size pieces and dry well. Mix in a large bowl.