1 Servings 21 min Cook
1 Cup, chopped Kale
2 Tbsp Vegetable Oil
1 Cup chopped Onions
1 Dash Pepper
1 Dash Salt
1 Tsp Balsamic Vinegar
2 Slice (1 oz) Swiss Cheese
2 Slice Whole-Wheat Bread
2 Tbsp Parmesan Cheese
1/4 Cup, shredded Gruyere Cheese
Preheat oven to 300 degrees F.
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.
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.
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 gruyere.
Top with other toasted bread slice.
Bake for about 5 minutes or until cheese melts.