Kale Reuben

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Ingredients

  • 2 Tbsp. extra-virgin olive oil (plus more for frying sandwiches)
  • 2 garlic cloves
  • 1 bunch of Tuscan kale, center ribs and stems removed, coarsely torn
  • 1 cup sauerkraut, drained
  • ¼ cup plain yogurt
  • 1/2 tsp. hot sauce
  • Kosher salt
  • 4 slices rye or whole wheat bread
  • 2 slices Gruyere cheese
  • ¼ cup finely grated Parmesan

Preparation

  1. 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 ½ 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. Transfer kale to a medium bowl; discard garlic, if desired. Stir in sauerkraut, yogurt, and hot sauce; season with salt. Wipe out skillet.
  2. Divide kale mixture between 2 slices of bread. Top kale mixture with both cheeses. Close sandwiches with remaining bread.
  3. Heat reserved skillet over medium-low. Once warm add a splash of olive oil to the pan. Add the sandwiches pressing down gently with a spatula. Butter top sides of sandwiches and cook, turning sandwiches once, Cook until golden brown and crisp and cheese is melted, about 2 – 3 minutes per side. Transfer to a cutting board and cut in half before serving.

Source: Bon Appetit – Kale Reuben