St. Patty Melt
Ingredients
- 1 bunch lacinato kale
- 1 bunch mustard greens
- 10 tablespoons Irish butter, or more as needed and divided
- ¾ cup sliced green onions, white and light green parts only
- 2 cloves garlic, minced
- 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
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Instructions
- 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.
Source
Original recipe: View Original