Gooey Gruyere and garlicky greens, grilled. photo by: Nancy Duran

As promised, I’ve put those leftover kale greens to good use. Absolutely yummy lunch made by foraging in my fridge. It smelt and tasted like victory.

Makes one sandwich

2 slices wholewheat bread
1 teaspoon mustard
1 teaspoon mayonnaise
2/3 cup shredded Gruyere cheese
1/3 cup leftover garlicky greens
1 tablespoon unsalted butter

1. Spread one slice of bread with the mustard (I use Maille Dijon). Spread the other with the mayonnaise. Top one of the slices with 1/2 the cheese. Place the greens on top of the cheese and then top with the remaining cheese. Place the other slice of bread on top.
2. In a medium cast iron frying pan or on a stovetop grill, melt the butter over medium-low heat. When the butter has melted, carefully place the sandwich in the pan. Cook, covered for 2 minutes. Remove the lid and, with a spatula, press down hard on the sandwich, then flip. Cover again and cook for 2 more minutes. Uncover, press down hard with the spatula on this side of the sandwich and remove from the heat. Serve immediately.

Nutritional analysis based on one sandwich:
Calories 747, Fat 55g, Sodium 780mg, Carbohydrate 28g, Fat 4g, Sugar 4g, Protein 35g