Kale Grilled Cheese from Ricardo
Prep Time
Cooking Mode
1 clove garlic, chopped
2 tbsp tbsp. olive oil
½ cup cup frozen corn kernels, thawed (or fresh corn, cooked)
2 cups cup kale leaves, chopped
8 slices loaf bread
2 tbsp tbsp. whole-grain mustard
5 oz oz sharp cheddar cheese, sliced
5 oz oz semi-firm, washed-rind cheese, or Gouda, sliced
2 tbsp tbsp. butter
Salt Salt
Pepper Pepper
1 clove garlic, chopped
2 tbsp tbsp. olive oil
½ cup cup frozen corn kernels, thawed (or fresh corn, cooked)
2 cups cup kale leaves, chopped
8 slices loaf bread
2 tbsp tbsp. whole-grain mustard
5 oz oz sharp cheddar cheese, sliced
5 oz oz semi-firm, washed-rind cheese, or Gouda, sliced
2 tbsp tbsp. butter
Salt Salt
Pepper Pepper
Directions
1In a non-stick skillet over medium heat, brown the garlic in the oil. Add the corn and kale. Continue cooking for about 4 minutes or until the kale is al dente. Season with salt and pepper. Set aside.
2Brush half of the bread slices with mustard. Cover with cheddar slices and top with the kale mixture. Add the semi-firm cheese on top of the kale and close with the remaining bread slices.
3In the same skillet over medium-high heat, brown two sandwiches at a time in half the butter. Flip gently and continue cooking until the cheese has melted.
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Personal Note
Personal Note