Kale is in season now. It is an iron-packed superfood that is versatile and delicious. One of my favourite Kale recipes is for this simple and scrummy sandwich. It is adapted from the cookbook, Dishing Up Oregon.
Ingredients:
1/4 cup extra-virgin olive oil
1 pound kale, ribs removed and leaves thinly sliced. (I like using baby Kale, it saves time by not having to remove the ribs and slicing it.)
1 yellow onion, peeled and finely chopped (about 1 cup)
4 garlic cloves, minced
2 tablespoons fresh oregano, finely chopped or about 2 teaspoons dried
2 cups mushroom broth or vegetable broth
2 tablespoons soy sauce
Salt and freshly ground black pepper
4 ciabatta rolls, halved lengthwise
4 bocconcini-size fresh mozzarella balls, thinly sliced
Method:
Heat the olive oil in a large skillet over medium heat. Add the onions and cook for a few minutes. Add the kale, garlic, and oregano and cook until wilted, about two minutes. Stir in the broth and soy sauce. Lower the heat to medium-low and simmer, stirring occasionally, until the kale is meltingly tender and most of the liquid has evaporated, about 20 minutes. Salt and pepper to taste.
Position a rack in the center of the oven and preheat the oven to 400 degrees Fahrenheit.
Using a slotted spoon, divide the kale mixture among the bottom halves of the rolls, allowing the broth to soak the bread a bit. Place the cheese onto the kale mixture. Transfer the sandwich bottoms to a baking sheet, tops on the side. Bake until the cheese melts and the sandwiches are warmed through, about 5 minutes. You can broil a minute or two after baking if you want the cheese to brown a little. Serve immediately.
Note: I also like this as an open-faced sandwich with a sunny side up egg on it, minus the cheese.