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4.94
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16
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Toasted Cheese sandwich with Kale
Adapted from Lily Diamnod
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course:
Entree
Cuisine:
American
Servings:
2
servings
Calories:
676
kcal
Author:
Dan from Platter Talk
Ingredients
olive oil
kosher or sea salt
1
fennel bulb
thin wedge cut.
1
medium sweet yellow onion
thinly sliced
5
medium-large kale leaves. Washed
stemmed, 1/4" width slices
2
tablespoons
butter
4- 6
slices
Wisconsin extra sharp cheddar cheese
4-6 oz.
4
slices
bread of your choice
Instructions
In large skillet, heat olive oil over medium flame.
Add fennel and onion, stir to caramelize until onions are soft and translucent, about 10 minutes. Season with salt as desired.
Add kale, stir until soft and bright green.
Remove vegetables from skillet, cover to keep warm.
Add butter to skillet.
Place bread in skillet, flipping each side to pan toast.
Divide cheese and place on top of two of the four slices. Crown with caramelized vegetable. Top each portion with remaining 2 slices of bread.
Cover skillet, and over low heat, cook until cheese is melted.
Serve immediately.
Nutrition
Calories:
676
kcal
|
Carbohydrates:
43
g
|
Protein:
29
g
|
Fat:
44
g
|
Saturated Fat:
26
g
|
Cholesterol:
119
mg
|
Sodium:
1129
mg
|
Potassium:
783
mg
|
Fiber:
7
g
|
Sugar:
6
g
|
Vitamin A:
2028
IU
|
Vitamin C:
26
mg
|
Calcium:
770
mg
|
Iron:
4
mg