St. Patty Melt
If you think substituting braised greens for the patty is crazy, you're not alone, because that's what I thought. Then I tried it and was treated to one of the best grilled cheese sandwiches of my life. Even if you never use these greens to make a grilled cheese sandwich, you should still master this recipe to serve as a side to meat, with pasta, or scrambled into some eggs. This stuff is just shockingly delicious. I served mine with radishes and cornichons.
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Recipe Summary
Ingredients
Directions
Chef's Notes:
Swiss chard or escarole would also be lovely. You can also try this with spinach. You need enough greens to yield about 1 1/2 to 2 cups, once boiled and chopped.
You can use any cheese you want; for me, the perfect pairing with the greens is a nice sharp white Cheddar.
Using enough salt is the secret to making delicious greens; the salted water in which you boil the greens should taste like sea water.
A splash of regular vinegar with a pinch of sugar will work instead of seasoned rice vinegar.