Collard Greens Grilled Cheese
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
- 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.