Distinctly Delicious Recipes
Grana Padano PDO and Kale Grilled Cheese
Ingredients
4 cups Tuscan kale cut into ribbons (about ½ a bunch)
2 teaspoons olive oil
1 garlic clove, smashed
Salt, to taste
½ lemon
4 slices sourdough sandwich bread
2 tablespoons salted butter, softened
2⁄3 cup finely grated Grana Padano PDO cheese, divided (about 2 ounces)
4 slices provolone cheese
Directions
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.
Yield: 2 sandwiches