Recipes

Cooking Times

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 2

Ingredients

• 4 tablespoons dairy free butter, divided
• 1 thinly sliced Yellow Onions
• 1 tablespoon oil
• 2 cups, chopped & de-stemmed Lacinato Kale
• 1/2 teaspoon salt
• 4 slices vegan cheddar cheese
• 4 slices sourdough bread
• 1 tablespoon Dijon mustard

Directions

1. Add 2 tablespoons of dairy-free butter to a large skillet and bring the heat to medium. Once hot, add the onion and a pinch of salt. Cook, stirring occasionally, for 20–25 minutes until deeply golden and soft. Remove from pan and set aside. 2. In the same pan add the oil and bring heat to medium. Add chopped lacinato kale, sauté for 3–5 minutes until wilted. Add a couple tablespoons of water if the pan seems dry. Season with salt and pepper. 3. Butter the outside of each bread slice and on the inside layer Dijon mustard, 2 slices of cheese, a big spoonful of caramelized onions, sauteed kale, one more piece of cheese, and the second slice of bread. 4. Heat the skillet to medium heat. Grill each sandwich 3-4 minutes per side until it’s golden brown and cheese is melted.