St Patty Melt

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.