Published On: Thu, Jul 12th, 2018

Add a little green to your grilled cheese

Kale grilled cheese

1 clove garlic, chopped2 tbsp (30 mL) olive oil1/2 cup (75 g) frozen corn kernels, thawed (or fresh corn, cooked)2 cups (50 g) kale leaves, chopped8 slices loaf bread2 tbsp (30 mL) whole-grain mustard5 oz. (150 g) sharp local cheddar cheese, sliced5 oz. (150 g) semifirm, washed-rind cheese, like local Gouda, sliced2 tbsp (40 g) butter

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 semifirm 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.

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TORONTO STAR

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Add a little green to your grilled cheese