Grilled Cheese and Kale

Consumer Reports on Health recently published their analysis of fruits and vegetables, and kale came out as the most nutritious vegetable you can eat. You can tell by the number of varieties in the stores that I'm not the only one who loves this super food.  It tastes like very mild broccoli, sometimes with a spicy kick. If you're not sure which kind to try, just dive in and get a couple of varieties.  They aren't expensive, and you can do unbelievable things with them. I got my son to drink some in a smoothie with blueberries today, and he loved it.

Now, about this delicious sandwich I had for lunch.

First, you have to start with great bread. A flavorful, dark, nutty bread is my preference. The Essential Baking Company's Super Seeded Multi-Grain Gluten-Free Bread is pictured above. It is "Gluten-Free, Dairy-Free, Nut-Free, Soy-Free" and "made in a dedicated gluten-free bakery" - it does contain sunflower seeds. The slices are a little smaller than a typical wheat loaf from the grocery store, and this bread is very hearty and dense.  I buy it at Costco.  Whatever you do, use your favorite, because this is comfort food, baby!

Next, select a tangy cheese.  I went with colby-jack this time. It melts well and has just enough bite to let you know you are eating something with substance. I used just over an ounce.

Wash about one cup of kale and dry it in a paper towel.  Chop it in a food processor or hand chop it into tiny bits. You want it to wilt quickly into the melted cheese.

How you cook this is up to you.  If you have a panini grill, that's the best option.  I don't, so I just use a good old skillet pre-heated on medium.  Butter the outside of one slice of bread and put it in the pan.  Add the cheese, then layer the kale atop the cheese.  Butter the other piece of bread and place it on top (butter side out).  When you see the cheese starting to melt, flip the sandwich and let the other side get golden brown.

Serve with a large napkin and a smile.