Garlicky greens turn this grilled cheese sandwich into a filling, crave-worthy meal. Don’t neglect pressing the sandwich, which helps meld the flavors together. If you happen to have an electric panini press at home, the process is a cinch.

3 leaves collard greens or kale
2 tablespoons olive oil
3 cloves garlic, minced
3 tablespoons water
1/8 cup (1/4 stick) butter, softened
2 large slices sourdough bread
4 slices provolone cheese
2 slices ham
2 slices (1/4 inch each) ripe tomato
Salt and pepper

1. Wash greens and pat dry. Remove stems, then stack leaves and slice into thin ribbons. Set aside.

2. In a large skillet, heat olive oil on medium. Add garlic and sauté until sizzling. Add greens and stir to wilt. Add water, then cover skillet and cook about 5 minutes, until water evaporates. Remove greens from pan, press out excess liquid and set aside. Wipe pan.

3. Butter one side of each bread slice. Place one slice, buttered side down, in skillet. Top with 2 slices provolone, 2 slices ham, cooked greens and tomato slices. Season with salt and pepper. Top with remaining 2 slices provolone and bread, buttered side up.

4. Lay a piece of foil over the sandwich and place a cast iron or other heavy skillet on top of foil to press sandwich down. Cook on medium heat 5–7 minutes, until bottom is golden brown. Remove and reserve foil and flip sandwich. Place foil, buttery side down, over flipped sandwich. Weigh down and continue cooking 5–7 minutes, until other side is golden brown and cheese is melty. Let sit 2–5 minutes before cutting in half.

Serves 1–2.