• a bunch of collard greens, washed and diced
  • a few fresh peaches, sliced
  • 3 shallots, diced
  • a tablespoon olive oil or butter
  • fresh rosemary, for garnish
  • fresh sage, a few leaves chopped
  • salt and pepper
  • a few slices of prosciutto, torn into small pieces
  • 1/4 cup goat cheese crumbles
  • 1/4 cup chopped pecans


  1. In cast iron skillet, saute shallots in oil or butter for a few minutes. Add collards, sage, salt, and pepper and cook for a few more minutes. Remove from heat.
  2. Top greens with the rest of the ingredients. Broil on high for 5 minutes to toast the nuts, cheese, and prosciutto. Serve warm.