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Grilled Cheese and Greens

Yield: 4 servings

Time: 30 minutes


  • 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


  1. In a large skillet, heat 1 teaspoon olive oil over medium-high heat until hot.

  2. Add kale, garlic, salt and pepper. Cover and cook, stirring occasionally, until kale begins to wilt, about 5 minutes.

  3. Uncover, reduce heat to medium and continue to cook, stirring frequently, until kale is very soft, about 5 minutes.

  4. 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.

  5. Brush both sides of each sandwich with remaining olive oil.

  6. Heat a large nonstick skillet over medium heat until hot.

  7. 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.

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