St. Patty melt (braising greens grilled cheese)

Strip the kale and mustard green leaves from their stems into a big bowl; wash in cold water and lift into a colander to drain.

Bring well-salted water to a boil on high; push the greens under, and once back at the boil cook 3 to 4 minutes until barely tender; lift out with a strainer and cool to room temperature.

Melt a lot of butter in a skillet over medium; add minced garlic, sliced green onions and a big pinch of salt; cook about 5 minutes until soft and translucent; season with black pepper and cayenne.

Squeeze the cooled greens thoroughly and chop small.

Stir the greens into the onions and heat through a couple of minutes; taste for salt.

Off the heat, drizzle in about 2 tablespoons of seasoned rice vinegar; cool in a bowl.

Melt a few tablespoons of butter over medium; add two thick slices of bread, sliced cheddar, and about half a cup of greens on one side; keep the heat moderate.

Close, press gently, and grill, flipping as needed, until golden and crisp, the cheese melted and the greens hot; cut on an angle.