A healthy twist on a quick, simple lunch.
I’m obsessed with grilled cheese. I consider it a lunch time staple, and a must love for all vegetarians. Easy and quick to make, it also pairs great with almost any side dish you’d like. Of course, two bread pieces with butter and cheese don’t exactly scream healthy, so adding in some kale is a great way to get your nutrients and have more of a guilt free meal.
Kale, one of the more commonly known super foods, is a rich source of several vitamins and minerals packed with antioxidants and numerous cancer-fighting substances. One cup of kale a day provides 684% of the recommended daily value for Vitamin K, 206% for Vitamin A and 134% for Vitamin C.
Like I said before, the choice of side is yours, however I like to pair mine with baked sweet potato fries – keeping that healthy twist on a classic dish.
What you will need.
Prep time: 10 minutes / Cook time: 8 minutes / Serving: 1 Grilled Cheese Sandwich
- 2 slices of bread
- 1/2 cup shredded mozzarella cheese*
- 1/2 cup shredded cheddar cheese*
- butter or margarine
- 2 leaves of kale
*I strongly recommend shredding your own cheese instead of store bought pre-shredded cheese bags.
Shredded cheese bags, while undoubtedly convenient, are loaded with chemicals to keep the cheese from clumping and molding as it naturally should. Because of this, it also prevents the cheese from melting the way it naturally should. If your health isn’t a reason enough to convince you to shred your own cheese, then perhaps this will- it saves you money. This could vary depending on where you live, however generally speaking blocks of cheese are cheaper than purchasing the equivalent, or less than amount of pre-shredded cheese.
Oh and please, I beg of you, do not use processed cheese slices. It really isn’t even cheese.
- Start by shredding your cheese; I use 1/2 cup cheddar and 1/2 cup mozzarella mixed together to make approximately 1 cup of cheese.
- Prep your kale by tearing it in a separate side bowl. Remember, kale cooks fast.
- Warm up a frying pan to a low/medium heat and use some of your margarine or butter to oil the pan, ensuring the entire pan (or close to it) has been coated.
- Butter one side of each of the bread pieces – the butter side will go face down on the frying pan to help allow the bread properly cook. You can add butter to the inside as well if you’d like, but I choose to skip out on the extra butter.
- After you’ve placed the buttered side face down on the frying pan, sprinkle the sandwich with most of the cheese and evenly distributing it, hiding any bare bread spots.
- Spread your kale pieces on top of the cheese then cover the layer of kale with the remainder of your cheese – the reason I do this instead of adding all the cheese immediately at once is it helps keep the kale actually in the sandwich and help prevents it from becoming a hot, gooey mess.
- Place the other piece of bread on top to close your sandwich and remember, buttered side UP!
Watch for the bottom layer of cheese to melt as your first indicator. I personally found it is better to start on a low/medium heat (4-5 on the burner). After about 2-3 minutes of sitting on the low/medium heat, I then increase to a medium heat and let it sit for another minute or two prior to flipping.
When flipping, make sure to do it in one quick swift motion and lean the pan inwards towards the sandwich. If you flip it too soon before the cheese has melted, your sandwich will fall apart mid-flip and you won’t like what you’re left with. Happens to my impatient self all too often!
Keep in mind that the other side will cook a lot faster since the majority of the cheese is already melted and now you’re mainly just toasting the bread.
I like my grilled cheese on the lighter side of the grilled spectrum and so I don’t keep mine on the burner for too long. Take my time suggestions as a rough guideline and pay attention to the color of your bread and cook appropriately to your liking.
Most importantly… Enjoy!