If you think substituting braised greens for the patty is crazy, you’re not alone, because that’s what I thought. Then I tried it and was treated to one of the best grilled cheese sandwiches of my life. Even if you never use these greens to make a grilled cheese sandwich, you should still master this recipe to serve as a side to meat, with pasta, or scrambled into some eggs. This stuff is just shockingly delicious. I served mine with radishes and cornichons.
Ingredients
- 1 bunch Lacinato kale
- 1 bunch mustard greens
- 10 tablespoons Irish butter, divided
- 2 cloves garlic, minced
- ¾ cup sliced green onions, white and light green parts only
- salt and freshly ground black pepper to taste
- 1 pinch cayenne pepper, or to taste
- 2 tablespoons seasoned rice vinegar
- 8 thick slices French bread
- 1 (8 ounce) package Irish white Cheddar cheese, sliced
Directions
Step 1
Remove tender, leafy parts of kale and mustard greens from their tough stems and place in a large bowl. Cover with cold water and wash greens, allowing dirt to sink to the bottom. Transfer greens into a colander or strainer to drain thoroughly.
Step 2
Bring a large pot of generously salted water to a rolling boil over high heat. Add drained kale and mustard greens, using a spatula to make sure they are immersed. Bring back to a boil; cook until barely tender and not soft, 3 to 4 minutes. Transfer to a bowl and let cool until easily handled.
Step 3
While greens are cooling, heat 3 tablespoons butter in a pan over medium heat. Saute garlic, green onions, and salt until they soften and turn translucent, about 5 minutes. Stir in black pepper and cayenne.
Step 4
Squeeze water from cooled greens and chop. Add greens to the pan and continue to cook and stir until just heated through, 2 to 3 minutes. Taste and adjust for seasoning. Remove from heat and stir in rice vinegar.
Step 5
Heat about 2 tablespoons butter in a pan over medium-low heat. Add 2 slices French bread; place 1/4 of the Irish Cheddar cheese on top. Place about 1/2 cup of braised greens on 1 slice of bread; top with remaining bread slice, cheese side-down. Cook, flipping as needed, until surface is golden brown and crisp, cheese is melted, and greens are heated through, 2 to 3 minutes.
Step 6
Repeat with remaining bread, cheese, and greens. Remove to a cutting board, slice in half at a slight angle, and serve.
Chef’s Notes:
Swiss chard or escarole would also be lovely. You can also try this with spinach. You need enough greens to yield about 1 1/2 to 2 cups, once boiled and chopped.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 765 | |
% Daily Value * | |
Total Fat50g | 64% |
Saturated Fat31g | 153% |
Cholesterol135mg | 45% |
Sodium1115mg | 48% |
Total Carbohydrate57g | 21% |
Dietary Fiber7g | 24% |
Total Sugars2g | |
Protein29g | |
Vitamin C187mg | 937% |
Calcium683mg | 53% |
Iron6mg | 34% |
Potassium961mg | 20% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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