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Elevated southern food from The Goodyear House

Chef Chris Coleman shares a recipe from his newly opened NoDa restaurant.


Creamed Collard Greens Grilled Cheese

Makes 1 sandwich

2 slices Texas toast bread (thick cut bread)

1/4 c shredded white cheddar cheese

1/4 c shredded gruyere cheese

1/2 c Creamed collard greens (recipe follows)

1/4 c mustard slaw (recipe follows)

2 T butter

2 T cooking oil

Place 1 slice of bread on a work surface. Cover the bread with the cheddar cheese. Warm creamed collards in microwave, and place on top of cheese. Place mustard slaw on top of collards. Top the slaw with gruyere, and place second slice of bread on top. Melt the butter with the oil in a pan over medium heat, and place the sandwich in the pan. Cook slowly until the underside is golden brown. Carefully flip the sandwich over and cook slowly until underside is golden brown. Using a spatula, press down on the sandwich and continue to cook until the underside of the bread is crispy. Remove to a cutting board, allow to rest for 1-2 minutes, slice in half and enjoy!

Creamed collards

Makes 1 qt

1 bunch collard greens

2 T brown sugar

2 T cider vinegar

1 t hot sauce

1 t tamari (gluten free soy sauce; can substitute regular soy sauce)

1 c cream

2-3 oz cheese scraps (we use Parmesan rinds)

Strip collards of any tough stems and then cut across the leaves into 1/2 inch strips. In a large pot, sauté the collards with a splash of oil until wilted. Add the sugar, vinegar, hot sauce and tamari, and cover with water. Simmer until collards are tender, about 30-45 minutes. Pull the collards out of the pot, leaving all the pot likker behind. Place the collards to the side. Add the cream and cheese scrap to the pot likker and reduce until thick enough to coat a spoon. remove the Parmesan rinds (it using). Stir the collards in to the cream, and salt to taste.

Creamed collards can be kept 3 days, and make an awesome side dish as well as a sandwich.

Mustard slaw

Makes 1 qt

3 T yellow mustard

2 T Dijon mustard

1 T cider vinegar

1 quart shredded cabbage

Salt tt

Whisk the mustard and vinegar together and toss with the cabbage. Salt to taste. Can be made up to 4 hours in advance.

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