Kale Grilled Cheese from Ricardo Recipe

Name: Kale Grilled Cheese from Ricardo
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 clove garlic, chopped; 2 tbsp (30 ml) olive oil; ½ cup (75 g) frozen corn kernels, thawed (or fresh corn, cooked); 2 cups (50 g) kale leaves, chopped; 8 slices loaf bread; 2 tbsp (30 ml) whole-grain mustard; 5 oz (150 g) sharp cheddar cheese, sliced; 5 oz (150 g) semi-firm, washed-rind cheese, or Gouda, sliced; 2 tbsp (28 g) butter; Salt; Pepper

Ingredients

1 clove garlic, chopped
2 tbsp (30 ml) olive oil
½ cup (75 g) frozen corn kernels, thawed (or fresh corn, cooked)
2 cups (50 g) kale leaves, chopped
8 slices loaf bread
2 tbsp (30 ml) whole-grain mustard
5 oz (150 g) sharp cheddar cheese, sliced
5 oz (150 g) semi-firm, washed-rind cheese, or Gouda, sliced
2 tbsp (28 g) butter
Salt
Pepper

	PREP TIME 15m	COOK TIME 15m	TOTAL TIME 30m
YIELD 4 servings

Instructions

In 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.
Brush 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.
In 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.