Source: Sarah Henkin, CUESA's Market Chef

This recipe was prepared for the Food Wise Booth on March 1, 2011


INGREDIENTS

Olive oil
1 bunch dino kale, stems removed, leaves washed and sliced thin
1 stalk green garlic, thinly sliced
Chile flake, to taste
Lemon zest, to taste
Capers, a few, chopped
Freshly ground black pepper, to taste
1/4 pound parmesan cheese, grated
1/4 pound fontina, grated
4 slices bread
Melted butter


PREPARATION

1.  Heat olive oil in a sauté pan until shimmery.  Add the kale and sauté for a minute to wilt, add the green garlic, chile flake, lemon zest, capers and a little black pepper. Stir to combine and cook until kale is fully wilted.  Taste, add salt if necessary, keeping mind the parmesan is a salty cheese.  Set aside to cool.

2. Brush all sides of the bread with melted butter.  Toss together the two cheeses and add a layer to 2 slices of bread, divide the kale mixture and layer or top of the cheese.  Add one more layer of cheese and top with remaining slices of bread.  Heat olive oil in a pan and add the two sandwiches, cook until bottom pieces of bread are golden brown, pushing down on the sandwiches while they cook, flip and continue to cook until cheese is melted and bottom pieces of bread are golden brown.

3.  Spread kale pieces in a single layer on a baking sheet and put in the oven.  Bake for 5 minutes, remove from oven and flip pieces over and continue to bake for 10 or so more minutes until chips are crisp.  Remove from oven and cool on a baking rack.