Cooked veggies add a nutrient-dense, superfood surprise to sandwich
There are two ways to look at leafy greens. Well, probably many more than two, but for my argument I’m going to skip all the nuances and talk about the extremes.
Let’s bring those two perspectives to bear in this recipe, a gloriously messy, tasty affair from brilliant Atlanta chef Steven Satterfield. In his new book,he writes that he served this Greens Grilled Cheese as a vegetarian option when his restaurant Miller Union was open for lunch, “and you could often find me scarfing one down in the back between shifts. It’s that kind of healthy-meets-decadent mash-up that I just can’t resist.
In a large cast-iron skillet over medium heat, heat the oil until it shimmers. Add the onion and salt and cook, stirring often, until the onions turn translucent, 4 to 6 minutes.
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