Cheese-and-Greens Melt

Swiss Cheese-and-Greens Melt Recipe with Mustard Greens and Chard

Region / culture: Switzerland | Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 4 |

Vegetarian diet

Introduction

Cheese-and-Greens Melt is a delicious and nutritious dish that combines the flavors of hearty greens, creamy cheese sauce, and protein-packed beans. This recipe is perfect for a comforting meal that is both satisfying and healthy.

History

The Cheese-and-Greens Melt recipe is a modern twist on classic comfort food dishes that have been enjoyed for generations. By incorporating plant-based ingredients like tofu and soy cheese, this recipe offers a healthier alternative to traditional cheese melts.

Ingredients

1 bunch of mustard greens, trimmed and rinsed
1 bunch of chard, trimmed and rinsed
1 tbsp of vegetable oil
2 cups of cannellini beans, drained and rinsed
1 tbsp of minced garlic
0.5 cup of sunflower seeds
0.5 cup of soy “bacon” bits
1 x 12.3 oz (349 g) package of silken soft tofu
0.5 cup of unflavored soymilk
1 x 7 oz (198 g) package of shredded soy cheddar cheese
1 sweet red pepper, diced, for garnish

How to prepare

Place the greens into a large saucepan, making sure to leave the rinse water on the leaves.
Cover the saucepan and steam the greens over medium heat until they are completely wilted.
Using tongs, transfer the greens into a colander.
Drain the greens and squeeze out any excess water using your hands, then chop them coarsely.
Heat oil in a large skillet and sauté the beans and garlic for 5 minutes.
Add sunflower seeds, 'bacon' bits, and the greens to the skillet.
Cook for an additional 5 minutes.
Place tofu and soymilk in a blender and blend until smooth.
Pour the mixture into the saucepan, add cheese, and heat until the cheese melts.
Place the greens mixture on individual plates, top with cheese sauce, and garnish with diced red pepper.

Variations

Substitute kale or spinach for the mustard greens and chard.
Use different types of beans such as black beans or chickpeas.
Add diced tomatoes or roasted red peppers for extra flavor.

Cooking Tips & Tricks

Make sure to thoroughly rinse and drain the greens to remove any dirt or grit.

- Squeezing out excess water from the greens before chopping will prevent the dish from becoming too watery.

- Blend the tofu and soymilk until smooth to create a creamy cheese sauce.

- Garnish with diced red pepper for a pop of color and added flavor.

Serving Suggestions

Serve the Cheese-and-Greens Melt with a side salad or crusty bread for a complete meal. It can also be enjoyed on its own as a hearty and satisfying dish.

Cooking Techniques

Steaming the greens helps to retain their nutrients and vibrant color.

- Sautéing the beans and garlic before adding the greens adds depth of flavor to the dish.

- Blending the tofu and soymilk creates a creamy cheese sauce without the need for dairy.

Ingredient Substitutions

Use dairy cheese instead of soy cheese if preferred.

- Replace soy “bacon” bits with real bacon for a non-vegetarian version.

- Substitute almond milk for soymilk if desired.

Make Ahead Tips

The greens mixture can be prepared in advance and stored in the refrigerator for up to 2 days. The cheese sauce can also be made ahead of time and reheated before serving.

Presentation Ideas

Serve the Cheese-and-Greens Melt in individual ramekins or on a large platter for a family-style meal. Garnish with fresh herbs or a drizzle of olive oil for an elegant touch.

Pairing Recommendations

Pair this dish with a crisp white wine or a light beer to complement the flavors of the greens and cheese. A side of roasted vegetables or quinoa salad would also be a great accompaniment.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 380 per serving

Carbohydrates

Carbohydrates: 32g per serving

Fats

Total Fat: 18g per serving

Saturated Fat: 4g per serving

Proteins

Protein: 20g per serving

Vitamins and minerals

High in Vitamin A and Vitamin C

- Good source of Iron and Calcium

Alergens

Contains soy and sunflower seeds. May contain traces of nuts.

Summary

This Cheese-and-Greens Melt is a well-balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious meal option.

Summary

Cheese-and-Greens Melt is a flavorful and nutritious dish that is perfect for a cozy meal at home. With a creamy cheese sauce, hearty greens, and protein-packed beans, this recipe is sure to become a new favorite in your household. Enjoy!

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe. It was many years ago, when I was just a young girl living in a small village nestled in the rolling hills of Tuscany. My grandmother, Nonna Maria, was a master in the kitchen, and I spent countless hours by her side, soaking up her culinary wisdom like a sponge.

One day, as she was preparing dinner, Nonna Maria told me about a recipe she had learned from a dear friend many years ago. It was called Cheese-and-Greens Melt, a simple yet delicious dish that combined the flavors of fresh greens, creamy cheese, and a hint of garlic. I could hardly contain my excitement as she described the process of making it - sautéing the greens until they were tender, mixing in the cheese until it melted into a gooey, comforting mass, and then serving it hot off the stove.

I begged Nonna Maria to teach me how to make the Cheese-and-Greens Melt, and she agreed, with a twinkle in her eye. Together, we gathered the ingredients - a bunch of fresh spinach, a handful of tangy feta cheese, a clove of garlic, and a drizzle of olive oil. Nonna Maria showed me how to wash the spinach thoroughly, removing any grit or dirt, before wilting it in a hot pan with a splash of water.

As the spinach cooked down, releasing its earthy aroma, Nonna Maria grated the feta cheese and minced the garlic, creating a fragrant paste that would be the base of our dish. She added the cheese and garlic to the pan, stirring them into the spinach until they melted together in a creamy, cheesy sauce.

I watched in awe as Nonna Maria carefully seasoned the Cheese-and-Greens Melt with a pinch of salt and a crack of black pepper, tasting it with a thoughtful expression before making any adjustments. She then spooned the mixture onto thick slices of crusty bread, topping each one with a sprinkle of freshly grated Parmesan cheese before popping them under the broiler to melt and bubble.

The smell that filled the kitchen was intoxicating - a heady mix of garlic, cheese, and toasted bread. I couldn't wait to sink my teeth into the Cheese-and-Greens Melt, and when it emerged from the oven, golden and bubbling, I knew it would be worth the wait.

Nonna Maria served the Cheese-and-Greens Melt with a simple green salad dressed in lemon and olive oil, a perfect contrast to the rich, comforting flavors of the dish. We sat down at the table together, the steam rising from our plates as we dug in with gusto, savoring every bite.

As I ate, I couldn't help but marvel at the way a few simple ingredients could come together to create something so delicious and satisfying. The tangy feta cheese paired perfectly with the earthy spinach, while the garlic added a subtle kick of flavor that lingered on my tongue.

From that day on, the Cheese-and-Greens Melt became a staple in our household, a go-to recipe for cozy evenings spent gathered around the table with loved ones. I made it for friends and family, for special occasions and casual dinners alike, each time adding my own twist or variation to suit the season or my mood.

As the years passed, I continued to refine and perfect the recipe, drawing inspiration from other cooks and cultures to create my own unique version of the Cheese-and-Greens Melt. I added a touch of nutmeg for warmth, a handful of toasted pine nuts for crunch, or a dollop of creamy ricotta cheese for richness.

No matter how many times I made it, the Cheese-and-Greens Melt always brought me back to that first time I learned to make it with Nonna Maria, the excitement and anticipation of discovering something new and delicious. It was a dish that held the memories of my childhood, the lessons of my grandmother, and the joy of sharing good food with the ones I loved.

And so, as I pass this recipe down to you, my dear grandchild, I hope you will feel the same sense of anticipation and wonder that I did all those years ago. May the Cheese-and-Greens Melt bring you as much joy and comfort as it has brought me, a reminder of the power of food to nourish the body and soul, and to connect us to our past and present in a deliciously satisfying way. Bon appétit!