Best 7 Sauteed Pears With Mixed Greens Recipes

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Indulge in a symphony of flavors with our sautéed pears paired with a medley of mixed greens. This delectable dish offers a delightful balance of sweet, savory, and tangy notes, making it a perfect side dish or light main course. The pears, caramelized to perfection, lend a luscious sweetness, while the mixed greens, tossed in a zesty dressing, add a refreshing crunch and a burst of nutrients. This recipe is not only a culinary delight but also a visual masterpiece, with the vibrant colors of the pears and greens creating an inviting plate. Additionally, the article includes variations of this dish, such as a warm pear and goat cheese salad, a refreshing pear and arugula salad, and a hearty pear and lentil salad. Each recipe offers a unique twist on the classic sautéed pears and mixed greens combination, ensuring there's something to satisfy every palate.

Let's cook with our recipes!

SAUTEED PEARS



Sauteed Pears image

Ripe pears are sauteed with butter and sugar until golden.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 4

2 pears, peeled and cored
Juice of 1 lemon
1 tablespoon unsalted butter
2 tablespoons sugar

Steps:

  • Cut each pear into 8 wedges. Toss the pears and the lemon juice in a non-reactive medium bowl, and set aside.
  • Melt the unsalted butter in a large skillet over medium heat. Add the pears and about 1/2 cup water. Sprinkle with the sugar. Simmer until the water has evaporated and the pears turn golden brown, stirring occasionally, about 8 minutes. Serve warm with hot cereal.

SAUTEED GREENS WITH VINEGAR



Sauteed Greens with Vinegar image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 5

4 quarts mixed greens, thick stems removed (such as broccoli rabe, mustard greens, and spinach)
1/4 cup extra-virgin olive oil
1 1/2 tablespoons minced garlic
Sea salt, preferably gray salt, and freshly ground black pepper
Red wine vinegar, for seasoning

Steps:

  • Shake the rinsed greens in a colander to remove the excess liquid, but the leaves don't have to be thoroughly dry.
  • Heat a large pot over high heat until very hot. Add the olive oil. When the oil is almost smoking, add the garlic and cook for a few seconds until it is light brown. Add a couple of handfuls of greens and toss with tongs, incorporating the garlic so it doesn't burn on the bottom of the pan.
  • Add the remaining greens all at once, or in batches if your pot isn't large enough to hold it all at once. Toss constantly so the greens wilt evenly. When wilted, season with salt and pepper. Continue cooking over high heat, tossing often, until the excess liquid evaporates.
  • Turn greens out into a bowl and let it cool to room temperature, then season with vinegar. Serve at room temperature, or refrigerate for up to 2 days and eat cold.
  • Michael's Notes: The wine vinegar will cause the greens to lose their beautiful green color. You can omit it, but I think it improves their taste.

PECAN-PEAR GREEN SALAD



Pecan-Pear Green Salad image

This lovely salad adds a special touch to any meal. The juicy pear slices, toasted pecans and mixed greens are coated in tangy vinaigrette dressing that's a pleasant complement to a sweet and crunchy combination. -Katie Nicklas Ridgway, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 8

1 large ripe red pear, sliced
2 tablespoons butter, divided
1/2 cup coarsely chopped pecans
1/4 teaspoon salt, divided
2 cups mixed salad greens
2 tablespoons balsamic vinegar
2 tablespoons olive oil
Pepper to taste

Steps:

  • In a large skillet, saute pear in 1 tablespoon butter until lightly browned, about 7 minutes. In a small skillet, saute pecans in remaining butter until lightly browned, about 5 minutes; sprinkle with 1/8 teaspoon salt., Divide salad greens between two salad plates; arrange pears over greens. Sprinkle with pecans. In a small bowl, whisk the vinegar, oil, pepper and remaining salt. Drizzle over salad.

Nutrition Facts :

BITTER GREEN SALAD WITH ROASTED PEARS



Bitter Green Salad with Roasted Pears image

Categories     Salad     Leafy Green     Side     Roast     Pear     Escarole     Watercress     Gourmet     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 16

For salad
8 firm-ripe Bosc pears (4 lb), peeled, cored, and each cut lengthwise into 8 wedges
1 1/2 tablespoons extra-virgin olive oil
1 small head chicory
1 small head escarole
1 small head radicchio
1 bunch watercress, coarse stems discarded
1 bunch mizuna, coarse stems discarded
1 small head romaine
For dressing
1 tablespoon finely chopped shallot
2 1/2 tablespoons cider vinegar
1/2 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup plus 1 tablespoon extra-virgin olive oil

Steps:

  • Roast pears and make salad:
  • Put oven rack in middle position and preheat oven to 425°F.
  • Toss pears with oil and spread in 1 layer in a 17- by 12-inch shallow baking pan, then season with salt and pepper. Roast pears, stirring and turning over twice, until pears are tender and beginning to brown, 20 to 30 minutes, then cool about 15 minutes.
  • While pears are roasting and cooling, tear enough tender chicory and escarole leaves (discard ribs) into bite-size pieces to measure 6 cups total. Tear enough radicchio, watercress, mizuna, and romaine into bite-size pieces to measure 10 cups total. Toss torn greens in a large bowl and reserve remaining greens for another use.
  • Make dressing and toss salad:
  • Whisk together shallot, vinegar, honey, salt, and pepper, then add oil in a slow stream, whisking until emulsified.
  • Just before serving, add roasted pears and dressing to greens and toss to combine well.

SAUTEED PEARS WITH BALSAMIC VINEGAR



Sauteed Pears with Balsamic Vinegar image

Got this recipe from a "Desserts of Italy" class. This dessert couldn't be easier. The class thought it sounded wierd, pears and balsamic vinegar. However, it was great and made a wonderful dessert since it wasn't too sweet.

Provided by Ducky

Categories     Dessert

Time 10m

Yield 8 serving(s)

Number Of Ingredients 4

4 medium firm ripe pears
4 tablespoons unsalted butter
2 tablespoons sugar
balsamic vinegar

Steps:

  • Cut each pear into 8 wedges, removing the core and stem.
  • Melt butter in large skillet over medium heat.
  • Add sugar and pears, stirring gently.
  • Cook until lightly brown, approximately 5 minutes.
  • Remove to plates and drizzle each pear with several drops of balsamic vinegar.
  • Serve warm or room temperature.

Nutrition Facts : Calories 111.2, Fat 5.9, SaturatedFat 3.6, Cholesterol 15.3, Sodium 1.6, Carbohydrate 16, Fiber 2.6, Sugar 11.3, Protein 0.4

SAUTEED MIXED GREENS WITH WHITE BEANS AND GARLIC



Sauteed Mixed Greens With White Beans and Garlic image

Fresh greens combine with pantry classics of olive oil, crushed red pepper and canned cannellini beans in this simple and nutritious side dish that pairs well with hearty entrees, or serve with a side of hot cornbread for a southern meal. This dish can be made with a mix of your favorite greens such as spinach, mustard greens, curly endive, escarole, kale and broccoli rabe. NOTE: Make sure fresh greens are rinsed several times in sinkful of water to free dirt and debris; rinse greens until water is clear. Remove any tough stems. From Whole Foods Market recipes.

Provided by kitty.rock

Categories     < 30 Mins

Time 22m

Yield 6-8 serving(s)

Number Of Ingredients 8

3 tablespoons extra virgin olive oil
4 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper flakes (optional)
1 1/2 lbs mixed greens, trimmed and roughly chopped (discard yellowed leaves)
1 cup low sodium vegetable broth
1 (15 ounce) can cannellini or 1 (15 ounce) can other white beans, drained and rinsed
kosher sea salt
fresh ground black pepper

Steps:

  • Heat oil in a large skillet over medium heat. Add garlic and pepper flakes and cook, stirring often, until golden brown, about 5 minutes.
  • Add greens (in batches) and cook, tossing often, until wilted and bright green, 3 to 4 minutes.
  • Transfer greens to colander as done and drain.
  • Return skillet to heat.
  • Add broth to skillet and deglaze, scraping up any browned bits.
  • Add beans and simmer until heated through, 2 to 3 minutes.
  • Return greens to skillet, toss gently and season with salt and pepper to taste.

SAUTEED PEARS WITH MIXED GREENS



Sauteed Pears with Mixed Greens image

Pears are sauteed, then served over mixed greens tossed with a champagne vinaigrette.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

2 tablespoons champagne or white-wine vinegar
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons extra-virgin olive oil
3 firm pears, peeled, cored, and cut lengthwise into 1-inch slices
3 tablespoons Calvados or cider
1 1/4 pounds mixed salad greens
1/3 cup dried cranberries
Olive-oil cooking spray

Steps:

  • In a small bowl, combine the vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Whisk in oil; combine well. Set aside.
  • Spray a large skillet with cooking spray. Add the pear slices, in batches if needed; sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Saute slices over medium-high heat until golden brown, 4 to 6 minutes. Reduce heat to medium, turn pears over, and cook until golden brown, 3 to 5 minutes. Add Calvados, and cook, until liquid has reduced by half, 1 to 2 minutes. Remove pan from heat, and set aside.
  • To serve, toss the salad greens with the prepared vinaigrette. Place on serving plates, arrange pears on top of greens, and drizzle any collected juices from the pan over the pears. Garnish with the dried cranberries.

Nutrition Facts : Calories 146 g, Fat 7 g, Fiber 3 g, Protein 1 g, Sodium 271 g

Tips:

  • Choose ripe but firm pears: Overripe pears will become mushy when sautéed, while underripe pears will be too hard. Look for pears that are slightly soft to the touch, but not bruised or blemished.
  • Use a variety of greens: This recipe calls for a mix of arugula, baby spinach, and watercress, but you can use any combination of greens that you like. Some other good options include kale, Swiss chard, and beet greens.
  • Don't overcrowd the pan: When sautéing the pears and greens, be sure to work in batches if necessary to avoid overcrowding the pan. This will help the ingredients cook evenly and prevent them from steaming instead of sautéing.
  • Season to taste: The amount of salt, pepper, and lemon juice that you add to this dish will depend on your personal preferences. Start with a small amount and add more to taste.

Conclusion:

This sautéed pears with mixed greens recipe is a delicious and healthy side dish that can be enjoyed for breakfast, lunch, or dinner. The pears are tender and slightly caramelized, while the greens are crisp and flavorful. The lemon-tahini dressing adds a bright and tangy flavor that complements the other ingredients perfectly. This dish is also a great way to use up leftover pears.

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