St. Patty Melt

Remove tender, leafy parts of kale and 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.