There are two ways to view 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.
One approach is to solely focus on their health benefits, which are plentiful: According to Dr. Joel Furhman's Aggregate Nutrient Density scale, a system for ranking the nutritional value of common foods, only five items receive a perfect score, and they all happen to be leafy greens. Kale, collards, watercress, mustard greens, and Swiss chard all have an ANDI score of 1000. (On the opposite end of the spectrum is cola, with a score of 1.)
That's why greens are often referred to as "superfoods," a term I prefer to avoid using because I believe it encourages people to view single ingredients as magic pills instead of adopting a holistic approach to eating that includes a variety of foods, some of which may be more "super" than others.
The other way to appreciate greens is to focus on their versatility and deliciousness. I understand that there are plenty of people out there who dislike kale — a phenomenon that may be more related to its superfood designation and subsequent trendiness and ubiquity rather than any inherent quality. Yes, kale can be tough and bitter when eaten raw, but as with many ingredients, a little preparation can change that. Plus, even if you don't enjoy kale, there are other greens with different textures and flavors. For example, mustard greens become almost silky when cooked while retaining their vibrant pepperiness.
Let's consider both of these perspectives in this recipe, a wonderfully messy and flavorful creation from the talented Atlanta chef Steven Satterfield. In his new book, "Vegetable Revelations," he mentions that he served this Greens Grilled Cheese as a vegetarian option during lunch service at his restaurant, Miller Union. He adds, "You could often find me devouring one in the back between shifts. It's that kind of combination of healthy and indulgent that I just can't resist." Looking at the calories, carbs, fat, and sodium in this recipe, one might be tempted to argue that it's more accurately described as an "indulgent-meets-indulgent mash-up."
And that's one way to think about it — that the cheese and bread detract from the healthfulness of the greens. But what if we compared it to a plain grilled cheese? Then, like me, you might appreciate the addition of greens for not only their nutritional value but also for so much more. I suppose that's a third way of looking at not just greens, but most foods: they all have a place depending on your cooking and eating goals, which may vary from day to day and meal to meal.
All I know is, if there were a scale for Aggregate Flavor Density, this Greens Grilled Cheese would undoubtedly score 1000. See if you agree.