Ingredients
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1 bunch lacinato kale
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1 bunch mustard greens
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10 tablespoons Irish butter, or more as needed and divided
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¾ cup sliced green onions, white and light green parts only
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2 cloves garlic, minced
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salt and freshly ground black pepper to taste
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1 pinch cayenne pepper, or to taste
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2 tablespoons seasoned rice vinegar
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8 thick slices French bread
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1 (8 ounce) package Irish white Cheddar cheese, sliced
Directions
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Remove tender, leafy parts of kale and mustard greens from the stems and place into a large bowl. Cover with cold water and wash greens, allowing dirt to sink to the bottom. Transfer greens to a colander or strainer to drain thoroughly.
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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 submerge them. Return to a boil; cook until barely tender and not soft, 3 to 4 minutes. Transfer to a large bowl and let cool until easily handled.
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Meanwhile, heat 3 tablespoons butter in a large pan over medium heat. Sauté green onions, garlic, and salt until onions soften and turn translucent, about 5 minutes. Stir in black pepper and cayenne.
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Squeeze water from cooled greens and chop. Add greens to green onion mixture in the pan; continue to cook and stir until just heated through, 2 to 3 minutes. Taste and adjust for seasoning. Remove from heat and stir rice vinegar into braised greens.
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Heat about 2 tablespoons butter in a large pan over medium-low heat. Add 2 French bread slices to hot butter in the pan; place 1/4 of the Irish Cheddar cheese on top. Place about 1/2 cup braised greens on 1 French bread slice, then 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. Remove sandwiches to a cutting board. Repeat with remaining butter, bread, greens, and cheese.
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Slice sandwiches in half at a slight angle and serve.
Chef's Note
Swiss chard, spinach, or escarole would also be lovely. You need enough greens to yield about 1 1/2 to 2 cups, once boiled and chopped.
You can use any cheese you want; for me, the perfect pairing with the greens is a nice sharp white Cheddar.
Using enough salt is the secret to making delicious greens; the salted water in which you boil the greens should taste like seawater.
You can add a splash of regular vinegar and a pinch of sugar instead of seasoned rice vinegar.
Nutrition Facts (per serving)
765 | Calories |
50g | Fat |
57g | Carbs |
29g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 765 | |
% Daily Value * | |
Total Fat 50g | 64% |
Saturated Fat 31g | 153% |
Cholesterol 135mg | 45% |
Sodium 1115mg | 48% |
Total Carbohydrate 57g | 21% |
Dietary Fiber 7g | 24% |
Total Sugars 2g | |
Protein 29g | 57% |
Vitamin C 187mg | 208% |
Calcium 683mg | 53% |
Iron 6mg | 34% |
Potassium 961mg | 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.