Kale & Onion Grilled Cheese Sandwich

Ingredients

• Kale

  Raw

  1 cup, chopped or 67g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Onions

  Raw

  ½ cup, sliced or 58g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Balsamic vinegar

  1 tsp or 5g

• Pam cooking spray

  Oil, original

  2 spray , about 1/3 second or 0.6g

• Whole-wheat bread

  Commercially prepared

  2 slice or 56g

• Parmesan cheese

  Shredded

  2 tbsp or 10g

• Gruyere cheese

  ¼ cup, shredded or 27g

Directions

1. Preheat the oven to 300°F.
2. Bring a small pot of water to a boil and add the kale. Remove from heat and let stand for 4 minutes until the kale is bright green. Drain and rinse under cold water until cool, then pat dry.
3. Heat a skillet over medium-high heat and add the oil. Swirl to coat, then add the onion, salt, and pepper.
4. Cook for 10 minutes, stirring frequently, until the onion is tender and browned. Remove from heat and stir in the vinegar, tossing to coat.
5. Heat a large nonstick skillet over medium heat. Lightly coat one side of each bread slice with cooking spray. Arrange the bread in the pan, sprayed side down.
6. Cook for 1 1/2 minutes or until the bread begins to brown. Sprinkle Parmesan on one bread slice in the pan. Top with kale, onions, and Gruyere. Top with the other toasted bread slice.
7. Toast for about 5 minutes or until the cheese melts. Enjoy!

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