Popular Conditions & Diets
Ingredients
8
Time
15m
Serves
1
Recipe by Fran Allen
Ingredients
8
Time
15m
Serves
1
1/2 Tbsp
Extra-Virgin Olive Oil
2 cups
Kale
washed and chopped
1
Garlic Clove
chopped
1 Tbsp
Lemon Juice
2 slices
Sourdough Bread
1/2 cup
Vegetarian
Lunch
Provolone Cheese
sliced
2 Tbsp
Pesto
1 Tbsp
Salted Butter
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!
Fran Allen is a Certified Holistic Nutritionist and recipe developer with a passion for creating nourishing, approachable recipes for a variety of dietary needs. She has studied several healing modalities and dietary approaches, bringing a thoughtful and holistic perspective to her work. Fran believes wholesome food should be both delicious and accessible for everyday life. When she’s not in the kitchen, you can find Fran exploring local farmers’ markets or spending time outdoors with her children.
