COLLARD GREEN GRILLED CHEESE

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 come together with no fuss. A slice of tomato and an English muffin make for a satisfying 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 bowl of Apple-Tomato Soup.

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 collard 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.)

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.

SOUTHERN SIMPLE: Look for bags of washed, stemmed, and torn collard greens in the produce section.

SOUTHERN SIMPLE: This is a super way to use up just about any leftover vegetables. Make sure you really squeeze out any excess liquid to ensure that the sandwiches grill up crisp.