Kale & Pesto Grilled Cheese
Recipe by Fran Allen
Ingredients
8
Time
15m
Serves
1
This is a recipe that feels really perfect for spring weather, great for those cold rainy days but also bright and green and stuffed full of lemony kale. The key to an amazing grilled cheese sandwich is patience! Low and slow cooking will provide the gooiest, most delicious results!
Vegetarian
Lunch
Ingredients
1/2Tbsp
Extra-Virgin Olive Oil
2cups
Kale
1
Garlic Clove
1Tbsp
Lemon Juice
2slices
Sourdough Bread
1/2cup
Provolone Cheese
2Tbsp
Pesto
1Tbsp
Salted Butter
Instructions
1
In a nonstick skillet on medium heat, add your olive oil and garlic and cook until fragrant. Add in your Kale and saute until bright green. Remove from heat and add lemon juice.
2
Prepare your bread by spreading an even layer of pesto on each slice of bread. Then layer with your cheese slices and add your kale. Then fold and butter to the outside.
3
Put your skillet back on medium heat and add your sandwich to the pan. Cook each side for about 5 minutes or until golden brown. Serve hot with chili paste if you like.
4
Notes: I prefer to use thick slices of sourdough bread but seeded or whole wheat bread also works well here. I love using store bought pesto but feel free to make fresh if you like!
Explore More
More Recipes by Fran Allen
Fran Allen, CNP is a non-diet certified Holistic Nutritionist based in Toronto. Her work focuses on intuitive eating, achieving health at every size and dismantling diet culture. She uses her years of professional culinary experience to make meals fun, easy and satisfying.
