Yield: 4 servings
Time: 30 minutes
Ingredients:
2 tablespoons extra-virgin olive oil, divided
1 clove garlic, thinly sliced
1 bunch (about 8 ounces) kale, thick stems removed and leaves shredded
8 slices whole grain bread
8 slices Swiss or Le Gruyère cheese (about 8 ounces total)
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
Instructions:
In a large skillet, heat 1 teaspoon olive oil over medium-high heat until hot.
Add kale, garlic, salt and pepper. Cover and cook, stirring occasionally, until kale begins to wilt, about 5 minutes.
Uncover, reduce heat to medium and continue to cook, stirring frequently, until kale is very soft, about 5 minutes.
Arrange 4 bread slices on a work surface. Top each with one slice of cheese, an even layer of the kale, another slice of cheese, and then a piece of bread.
Brush both sides of each sandwich with remaining olive oil.
Heat a large nonstick skillet over medium heat until hot.
Place stacked sandwiches in the pan and cook until bread is golden brown and cheese has melted, pressing flat with a spatula occasionally, 4 to 5 minutes per side. Serve immediately. Depending on the size of your skillet, you might need to cook these in batches. If so, the first batch can be kept warm in a 200°F oven while finishing the second batch.
Source: Whole Foods Market