Collard Greens Grilled Cheese

Country music group Little Big Town's Kimberly Schlapman shares her recipe for a Southern-style grilled cheese sandwich.
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Cook time: 24 minutes | Yield: 4 Servings


  • 1/2 lb collard greens, washed, stems and center rib removed, cut into 1-inch pieces
  • 3 garlic cloves, minced
  • 2 tablespoons unsalted butter, plus more for grilled cheese
  • 2 tablespoons olive oil
  • 1 tablespoon red crushed pepper
  • Salt
  • Pepper
  • Juice of lemon
  • 8 slices American cheese
  • 1 green tomato
  • 4 Pepperidge Farm® English muffins


Remove and discard stems and center ribs of collard greens. Cut leaves into 1-inch pieces. In a pot of boiling water, cook collards 15 minutes and drain in a colander, pressing out excess liquid with back of a wooden spoon.

Mince garlic. In a 12-inch heavy skillet, heat butter and oil over moderately-high heat until foam subsides, and stir in garlic, crushed red pepper, collards and salt and pepper to taste. Sauté collard mixture, stirring until heated through; about 5 minutes. Add lemon juice and toss well.

Generously butter the outside of each pieces of bread, top and bottom. To build the sandwich, place a piece of cheese inside each side of bread, top and bottom. Place 4 slices of tomato on each bottom. Fill each sandwich with collard greens on top of the tomato. Place the top piece of bread on each sandwich. (layers: bread, cheese, collard greens, tomato, cheese, bread)

In a large, heated nonstick sauté pan, toast the bread on low for about 4 minutes on each side until golden-brown.

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