Grilled cheese with spicy mustard greens

Gooey crispy grilled cheese with a filling of spicy sauteed mustard greens

Gooey crispy grilled cheese with a filling of spicy sauteed mustard greens

recipe

Makes 2-4 sandwiches, depending on amount of greens in bunch, greens used, size of sandwich. Double greens ingredients for more.

 Ingredients:

  • 1 bunch mustard greens, rinsed

  • 2 tablespoons extra virgin olive oil, plus more as needed

  • 2 cloves garlic, minced

  • 1 teaspoon crushed red chili pepper flakes (more to taste)

  • 1/2 teaspoon sea salt (or to taste)

  • Sliced sourdough bread (sliced fairly thin)

  • Slices of sharp cheddar (not aged—won’t melt as well)

  • Unsalted butter

Instructions:

  1. Prepare mustard greens: slice out stems and discard, or save stems to pickle. Chop greens into fairly small, postage stamp-sized pieces and rid them of excess moisture, either in a salad spinner or by patting dry with towels (a bit of water on leaves is OK).

  2. Heat the oil over medium in a large skillet, then add garlic and chili flakes for a few seconds (do not brown!). Add all the greens at once, sprinkle salt over them, and stir and turn carefully with tongs. They will soon lose volume dramatically. Turn over and stir periodically so they cook evenly, about 7-10 minutes until greens are wilted and soft but still bright green, and any excess moisture is evaporated. Add another swirl of olive oil if they seem to need it, and more salt and red pepper flakes if you’d like.

  3. To assemble sandwiches: Place bread slices on a flat surface and arrange sliced cheese on both sides. On one side, put an even layer of the cooked greens. Carefully flip the other piece of bread with cheese over and onto it. In a clean skillet, heat butter until melted and sizzling a bit. Spread the butter around and put the sandwich(es) into it. Cook on medium, careful not to burn butter, pressing down gently on the bread with a spatula. When the bottom side is golden brown and toasty and cheese has begun to melt, gently lift the sandwich up, add more butter to pan, and flip the sandwich over. Cook, pressing gently, until cheese is melted and both sides are toasty and golden brown. So, so good.