Dark Greens with Tree-ripened Pears, Toasted Pecans and Gorgonzola

Let’s highlight some seasonal fruit again. Pears are still in season so use ‘em while you can. Kale’s a great choice for this meal, but if you’d prefer, chard is always available.

We’ll add umami* with some toasted pecans and a sprinkle of Gorgonzola. The greens and pear are arranged over nutritious quinoa with Chickenless Tenders. Oh Mamma!

Grocery List: Dark Greens with Pear, Pecans and Gorgonzola
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Dark Greens, Pear, Pecans and Gorgonzola

Produce

 garlic (if needed)

 yellow onion (if needed)

 red bell pepper (if needed)

1 bunch chard or dark greens of choice

1 ripe pear

one half cup pecan halves 

Canned/Dried Foods

quinoa  (if needed)

low-sodium vegetable broth (if needed)

low-sodium soy sauce (if needed)

balsamic vinegar (if needed)

white wine for cooking (if needed)

Frozen Foods

chickenless tenders (if meatless)

Meat/Fish/Poultry

1 skinless chicken breast (if eating meat and if no cooked chicken in freezer)

Chilled Foods/Dairy

crumbled gorgonzola cheese (if needed)

Nutritional Value: Greens with Pear, Pecans and Gorgonzola

Collards with Pear, Pecans and Gorgonzola (Chicken)

Per Serving

Calories: 640

Protein: 41 g

Carbohydrates: 62 g

Total Fat: 23 g

(Saturated Fat:) 5 g

Dietary Fiber: 15 g

Cholesterol: 95 mg

Sodium: 440 mg

% calories from fat: 33.5 %

Serving Size:

One-half of the greens mixture over 5 oz. quinoa with ½ of a fresh pear and 3 oz. chicken garnished with 6 toasted, pecan halves and 1 T. crumbled gorgonzola.

Collards with Pear, Pecans and Gorgonzola (Meatless)

Per Serving

Calories: 630

Protein: 28 g

Carbohydrates: 63 g

Total Fat: 27 g

(Saturated Fat:) 4 g

Dietary Fiber: 16 g

Cholesterol: 10 mg

Sodium: 720 mg

% calories from fat: 40.1 %

Serving Size:

One-half of the greens mixture over quinoa with ½ of a fresh pear and 2.5 oz. sliced tenders garnished with 6 T. toasted halves, pecans and 1 T. crumbled gorgonzola.