Kale Reuben

 

 

Essentially it’s a garlicy kale and sauerkraut grilled cheese, what could possibly be bad about that?! Nothing, not a damn thing. This sandwich has a lot going on, with many flavours and textures vying for your attention in each bite. The tender kale, the crispy/salty sauerkraut, some zippy yogurt and hot sauce, smothered in melted cheese, all sandwiched between two pieces of golden, butter fried bread. I’m not going to lie, it’s hefty. In this heat, I found it hard to eat more than half a sandwich, which is why the recipe below is for just one.

 

From start to finish it took about 15 minutes, but with some forethought you could make this very snappy by using left over cooked kale from dinner the night before.

 

 

Kale Reuben

1 Tbsp. extra-virgin olive oil

2 garlic cloves (or 1-2 tsp garlic powder)

1 bunch kale (yes! 9-10 stalks), center ribs and stems removed, leaves coarsely torn

½ cup sauerkraut, drained

2 Tbsp Greek yogurt (or strain some liquid off of regular yogurt)

1/2 tsp. hot sauce

Kosher salt

2 slices rye or sourdough bread

1 slice Swiss cheese (about 1.5 oz)

2 Tbsp finely grated Parmesan

1 Tbsp. unsalted butter, room temperature, divided

 

Heat oil in a medium saucepan over medium-low. Add garlic and cook, turning occasionally, until lightly browned, about 2 minutes. Add kale in handfuls, stirring often and letting each addition wilt before adding the next. Stir in 1/4 cup water. Increase heat to medium-high and bring to a simmer. Continue to cook, tossing occasionally, until kale is tender and pan is dry (add more water as needed if kale needs more time), about 5 minutes (add garlic powder here if using). Transfer kale to a medium bowl; discard garlic, if desired. Stir in sauerkraut, yogurt, and hot sauce; season with salt. Wipe out skillet.

Place kale mixture on a slice of bread. Top kale mixture with both cheeses. Close sandwich with remaining bread, then spread 1 Tbsp. butter on top slice.

Heat reserved skillet over medium-low. Add sandwich buttered side down and press down gently with a pan lid or spatula. Butter top side of sandwich and cook, turning sandwich once, until golden brown and crisp and cheese is melted, about 4 minutes per side. Transfer to a cutting board and cut in half before serving.

 

 

 

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