Grana Padano and Kale Grilled Cheese
Elevate your grilled cheese game with lucious Grana Padano.
4 cups Tuscan kale cut into
ribbons (about ½ a bunch)
2 teaspoons olive oil
1 garlic clove, smashed
Salt, to taste
4 slices sourdough sandwich bread
2 tablespoons salted butter, softened
2/3 cup finely grated Grana Padano
cheese, divided (about 2 ounces)
4 slices provolone cheese
Heat oil in a large skillet over medium heat. Add garlic; cook until golden and fragrant, about 3 minutes. Add kale, cook and stir until slightly wilted and dark green, 2-3 minutes. Season lightly with salt and lemon juice. Remove to a plate. Wipe skillet clean.
Spread butter on one side of each slice of bread, dividing evenly. Place two of the slices, buttered side down, into the skillet over medium-low heat. Onto each slice, divide half of the Grana Padano; top with a slice of provolone.
Cook until cheese is melted and bottom is golden, about 6-7 minutes. Add half of the kale to one slice and close sandwich. Repeat with remaining ingredients
Makes 2 servings