For the greens:
-1 cup fresh collard greens, washed and separated from large stem
-1/4 cup coconut water
For the sandwich:
-above recipe for greens
-2 slices Cuban bread (I just used wheat)
-1 slice vegan swiss cheese
-2 tsp Vegenaise
-2 tsp dijon mustard
-tomato and/or pickles, as desired (I used both)
-oil for grilling
For the greens:
On the stove, bring coconut water to a light boil in a medium sauce pan.
Add the collard greens, stirring occasionally.
Once the greens have wilted to about 1/4 their original volume, take pan off the heat.
Make the sandwich:
Spread one slice of bread with veganaise and the other slice with mustard.
Assemble the sandwich as you like (don't forget the collards).
Spray grill pan (or regular pan) with oil. Bring to medium heat.
Place sandwich on grill pan. Grill sandwich for about 3 minutes.
Flip sandwich.
After 3 minutes (or until the cheese begins to melt), take sandwich off the grill.
Enjoy!