Sweet Potato + Kale Grilled Cheese Sandwiches
The last few weeks of our CSA have brought us many kinds of greens. Next week is our last pick-up and we're excited to close out another successful season. I have always loved grilled cheese and it has been a central part of this blog since the beginning. This grilled cheese is easy to make and a great way to incorporate kale into a non-salad recipe. We used our air fryer to cook the yams but roasting them would work too. I served this with a store-bought roasted red pepper and tomato soup but this grilled cheese would be really great with a hearty vegetarian chili or some kind of butternut squash soup.
Recipe from Two Peas and Their Pod.
-4 slices multi-grain bread
-1/2 tablespoon vegetable oil
-1/2 red onion
-2 leaves kale
-3 ounces havarti cheese
-1/2 teaspoon rosemary
Wash and slice the yam, toss in vegetable oil and a dash of salt, and cook in an air fryer at 350 for 18 minutes, flipping once, or at about the same settings as for french fries.
Dice the onion, and chop the kale, stems removed. Use cooking spray and a saute pan over medium heat to cook the onions and kale, about 5-7 minutes. Toss in a pinch of salt and pepper. Add rosemary for the last minute of cooking, then remove from heat.
On the bread, layer cheese, yams, onions and kale, and more cheese. Saute each side in cooking spray for three minutes and serve with a side of soup.
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