Spicy Mustard Greens & Spicy Mustard Greens Grilled Cheese

January 28, 2020

 

It's okay not to make a complicated, time-consuming meal every night (no matter how great it might be) in the same way that it's perfectly fine to have just a sandwich for dinner. But don't let this spicy mustard greens grilled cheese fool you; this sandwich is a special one. In fact, it's so special that we'd pick this for dinner (or any other meal, for that matter) time and again given the choice. These local and organic mustard greens bring forth a peppery bite that cuts through the creamy, melty, pully cheese so beautifully it feels like a symphonic match made in foodie paradise. Using Local Roots mustard greens ensures this recipe stays packing the most flavor and nutrition into every bite, leaving a fresh, satisfying meal just begging to be made (and more importantly, devoured). 

 

Yield: Serves 2 or more as a side dish, 2 for grilled cheese

 

Ingredients for Mustard Greens (Great as a side dish):

1 bunch Local Roots mustard greens, rinsed

2 tablespoon 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)

 

Ingredients for Grilled Cheese:

Sliced sourdough bread (sliced fairly thin)

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

Unsalted butter

 

Directions:

1. Prepare mustard greens: slice out stems and discard, or save 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 okay).
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 lay 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.

Recipe by Local Roots New Yorker Claiborne Mildé @butteredbreadblog cwmilde.com  

 

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