Kale and Caramelized Onion Grilled Cheese

Kale and Caramelized Onion Grilled Cheese

Tiffany Vickers Davis, Cooking Light SEPTEMBER 2013


4medium kale leaves, stems removed
2teaspoons canola oil
2medium red onions, cut into ½-inch-thick slices
¼teaspoon freshly ground black pepper
teaspoon kosher salt
1teaspoon red wine vinegar
8(1-ounce) slices multigrain bread
Cooking spray
1ounce finely grated Parmesan cheese, divided (about ¼ cup)
3.5ounces shredded raclette cheese (about ⅞ cup)


1. Preheat oven to 300°. 2. Bring a small pot of water to a boil; add kale. Remove from heat; let stand 4 minutes or until kale is bright green. Drain; rinse kale under cold water until cool. Pat leaves dry. 3. Heat a skillet over medium-high heat. Add oil; swirl to coat. Add onion, pepper, and salt. Cook 10 minutes or until onion is tender and browned, stirring frequently. Remove from heat; stir in vinegar, tossing to coat. Coarsely chop onion. 4. Heat a large nonstick skillet over medium heat. Lightly coat 1 side of each bread slice with cooking spray. Working with 2 slices at a time, arrange bread in pan, sprayed side down. Cook 1 1/2 minutes or until bread begins to brown. Sprinkle 1 tablespoon Parmesan on 1 bread slice in pan. Top with 1 kale leaf, one-fourth of onion mixture, and about 1/4 cup raclette. Top with other toasted bread slice. Transfer sandwich to a baking sheet. Repeat procedure with remaining 6 bread slices, Parmesan, 3 kale leaves, onion mixture, and raclette. Bake sandwiches at 300° for 5 minutes or until cheese melts.