Kale & Pesto Grilled Cheese
Recipe by Fran Allen
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!
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.
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.
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.
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!
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