Kale Grilled Cheese from Ricardo
- In a non-stick skillet over medium heat, brown the garlic in the oil. Add the corn and kale. Continue cooking for about 4 minutes or until the kale is al dente. Season with salt and pepper. Set aside.
- Brush half of the bread slices with mustard. Cover with cheddar slices and top with the kale mixture. Add the semi-firm cheese on top of the kale and close with the remaining bread slices.
- In the same skillet over medium-high heat, brown two sandwiches at a time in half the butter. Flip gently and continue cooking until the cheese has melted.