St. Patty Melt
This St. Patty melt surprised me. 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.
lacinato kale
1
bunch
mustard greens
1
bunch
Irish butter, or more as needed and divided
10
tablespoons
sliced green onions, white and light green parts only
¾
cup
garlic, minced
2
cloves
salt and freshly ground black pepper to taste
cayenne pepper, or to taste
1
pinch
seasoned rice vinegar
2
tablespoons
French bread
8
thick slices
Irish white Cheddar cheese, sliced
1
(8 ounce) package
 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.
  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.
  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.
  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.
  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.
  Slice sandwiches in half at a slight angle and serve.
