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

• Swiss cheese

  ¼ cup, shredded or 27g

Directions

1. Bring a small pot of water to a boil. Add the chopped kale, remove from the heat, and let stand 4 minutes until bright green. Drain, rinse under cold water to cool, and pat very dry.
2. Heat a skillet over medium-high and add the oil. Add the sliced onion with a pinch of salt and pepper; cook, stirring frequently, until tender and browned, about 10 minutes. Off the heat, stir in the balsamic vinegar to deglaze and coat.
3. Heat a large nonstick skillet over medium. Lightly coat the outside of each bread slice with cooking spray.
4. Place one slice in the skillet, sprayed side down. Sprinkle with Parmesan, then top with the kale, onions, and cheese. Set the second slice on top, sprayed side up.
5. Cook until the bottom is golden and the cheese begins to melt, about 2–3 minutes. Flip and cook 2–3 minutes more until the second side is golden and the cheese is fully melted; cover the pan briefly if needed to help it melt. Serve hot.