Easiest Way to Make Eating In St Andrews Scotland

St. Patty Melt

The layout of the town is still reminiscent of its time as a market town.

Recipe Summary 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.

Ingredients | Eating In St Andrews Scotland

1 bunch Lacinato kale

1 bunch mustard greens

10 tablespoons Irish butter, divided

2 cloves garlic, minced

¾ cup sliced green onions, white and light green parts only

salt and freshly ground black pepper to taste

1 pinch cayenne pepper, or to taste

2 tablespoons seasoned rice vinegar

8 thick slices French bread

1 (8 ounce) package Irish white Cheddar cheese, sliced

Directions

Remove tender, leafy parts of kale and mustard greens from their tough stems and place in a large bowl. Cover with cold water and wash greens, allowing dirt to sink to the bottom. Transfer greens into a colander or strainer to drain thoroughly.

Bring a large pot of generously salted water to a rolling boil over high heat. Add drained kale and mustard greens, using a spatula to make sure they are immersed. Bring back to a boil; cook until barely tender and not soft, 3 to 4 minutes. Transfer to a bowl and let cool until easily handled.

While greens are cooling, heat 3 tablespoons butter in a pan over medium heat. Saute garlic, green onions, and salt until they soften and turn translucent, about 5 minutes. Stir in black pepper and cayenne.

Squeeze water from cooled greens and chop. Add greens to the pan and continue to cook and stir until just heated through, 2 to 3 minutes. Taste and adjust for seasoning. Remove from heat and stir in rice vinegar.

Heat about 2 tablespoons butter in a pan over medium-low heat. Add 2 slices French bread; place 1/4 of the Irish Cheddar cheese on top. Place about 1/2 cup of braised greens on 1 slice of bread; top with remaining bread slice, cheese side-down. Cook, flipping as needed, until surface is golden brown and crisp, cheese is melted, and greens are heated through, 2 to 3 minutes.

Repeat with remaining bread, cheese, and greens. Remove to a cutting board, slice in half at a slight angle, and serve.

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.

Info | Eating In St Andrews Scotland

prep: 15 mins cook: 25 mins additional: 10 mins total: 50 mins Servings: 4 Yield: 4 sandwiches

TAG : St. Patty Melt

Main Dish Recipes, Sandwich Recipes,