Kale & Onion Grilled Cheese Sandwich

Ingredients

• Kale

  Cooked, boiled, drained, without salt

  1 cup, chopped or 130g

• Vegetable oil

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

  2 tbsp or 28g

• Onions

  Yellow, sauteed

  1 cup chopped or 87g

• Pepper

  Spices, black

  1 dash or 0.1g

• Salt

  Table

  1 dash or 0.4g

• Balsamic vinegar

  1 tsp or 5g

• Swiss cheese

  2 slice (1 oz) or 56g

• Whole-wheat bread

  Commercially prepared, toasted

  2 slice or 50g

• Parmesan cheese

  Shredded

  2 tbsp or 10g

• Gruyere cheese

  ¼ cup, shredded or 27g

Directions

1. Preheat oven to 300 degrees F.
2. Bring a small pot of water to a boil; add kale. Remove from heat; let stand 4 minutes or until kale is bright green. Drain; rinse kale under cold water until cool. Pat leaves dry.
3. Heat a skillet over medium-high heat. Add oil; swirl to coat. Add onion, pepper, and salt. Cook 10 minutes or until onion is tender and browned, stirring frequently.
4. Remove from heat; stir in vinegar, tossing to coat.
5. Heat a large nonstick skillet over medium heat. Lightly coat 1 side of each bread slice with cooking spray. Working with 2 slices at a time, arrange bread in pan, sprayed side down.
6. Cook 1 1/2 minutes or until bread begins to brown. Sprinkle 1 tablespoon Parmesan on 1 bread slice in pan. Top with 1 kale leaf, one-fourth of onion mixture, and about 1/4 cup gruyere. Top with other toasted bread slice.
7. Bake for about 5 minutes or until cheese melts. Enjoy!