Collard Green Grilled Cheese 5
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Collard Green Grilled Cheese 5. Place the sandwiches in the pan to toast for about 4 minutes on each side, until golden brown and toasted and the cheese is nicely melted. Musicians sometimes keep odd hours. When I get home late, grilled cheese sandwiches are always what I crave. A bag of washed- and- ready collard greens from the grocer helps these SOUTHERN SIMPLE: Look for bags of washed, stemmed, and torn collard greens in come together with no fuss. A slice of tomato and an English muffin make for a satisfying the produce section. meal when this sandwich comes out of the skillet. My little buddy, songstress Kellie Pickler, is a vegetarian, and she absolutely loved this sandwich when I served it to her along with a SOUTHERN SIMPLE: This is a super way to use up just about any leftover vegetables. bowl of Apple- Tomato Soup (page 149). Make sure you really squeeze out any excess liquid to ensure that the sandwiches grill up crisp. Makes 4 sandwiches 1 pound collard greens, washed, stems and center rib removed, and chopped, or one 16- ounce bag collard greens 2 tablespoons butter, plus more for grilling 2 tablespoons olive oil 3 garlic cloves, minced 1 tablespoon red pepper flakes Salt and freshly ground black pepper Juice of 1 lemon 4 English muffins, split apart 8 slices Havarti cheese 1 green tomato, sliced 1. Cook the collards in a large pot of boiling water until tender, about 30 minutes. Drain in a colander and press out the excess liquid with the back of a wooden spoon, or let them cool and squeeze out the liquid with your hands. 2. Heat the 2 tablespoons butter and the olive oil in a large skillet over medium heat until the foam subsides. Stir in the garlic, pepper flakes, and collards. Season with salt and black pepper to taste. Cook, stirring, for about 5 minutes to evaporate the liquid. Add the lemon juice and toss well. 3. Generously butter the outside of each muffin half, top and bottom. 4. Heat a large skillet over low heat and toast the cut sides of the muffins until lightly browned. To build the sandwich, place a piece of cheese on the top and bottom of each muffin. Place one slice of tomato on each bottom. Fill each sandwich with col- lard greens on top of the tomato. Place a muffin top on each sandwich. (The layers from top to bottom should be: bread, cheese, collard greens, tomato, cheese, bread.) 68 Oh Gussie! Friends 69.