- Really Good Bread
- Really Good Cheese (A Mature Cheddar Would Be Nice)
I was blown away at just how few ingredients you need here. Just 6! Make sure to splash out on some high end bread and good cheese although the cheap stuff works too!
Grab a couple of cloves of garlic.
Peel them and chop them up.
Chop the chili. I like to leave the seeds in because I am not a wimp and like a bit of heat. Leave the seeds out if you don't like heat or ditch it completely if you want something more plain.
Lash on a big pot of oil and add in a good glug of oil.
Cook the chili and garlic over a nice slow heat.
Grab your kale out. Most supermarkets should stock this.
Peel the leaves away from the thick stalks as they will be bitter and taste absolutely horrible.
It will look like you have way too much but it shrinks so don't be worried.
After giving it a good wash (it tends to be pretty dirty unlike the nice clean salads you buy) and chuck it into the pot.
It will fill the entire pot but don't panic. Still on a nice low heat for about 3-4 minutes and give it the odd stir.
Now onto the good stuff. Cut away the outside smaller pieces and get in towards the good stuff.
Get yourself 4 even sized pieces.
Grate a load full of cheese onto the bread. If you have slices and are being lazy, go with a couple for each slice.
Stack it up so as the bread is completely covered in cheese.
Double them up just as if you were making a normal sandwich.
Cover the outside in a good amount of butter. Not really rocket science like most recipes this one. I'm basically teaching you how to make a toastie here.
Smear it all over the outside. Don't be shy. The clue here is that butter tastes amazing!
Grab a big frying pan, griddle pan or skillet and lash in a little olive oil. Heat it up to a medium to high temperature.
Lash in the sambos. You should have butter on both sides.
Give the Kale a final stir. It will stay nice and green and keep all it's goodness. Lash in a bit of salt and pepper and take it off the heat.
After about 2 minutes the bad boys should be lovely and golden brown. Flip them over.
You'll see the cheese slowly starting to melt on the inside.
Give them another 2-3 minutes on the other side. Make sure the heat isn't too high so as they burn and lash in a sneaky little knob of butter to finish them off.
Serve the kale up straight away so as it is nice and hot. Look at how green it is. How could that not be good for you!
The cheese should be melted and dripping out of the sambos. If it isn't or if you are making a load of them chuck them into the oven to keep them warm for a couple of minutes.
Boom. Quickest, tastiest recipe ever. Half bad for you and half really good for you. The best of both worlds if you will. Epic!
Sounds so simple and in truth it really is. What I love is that you’d feel pretty guilty eating cheese toasties but dress it up with some amazing bread and a bit of on trend Kale and this is a healthy enough mid week snack. The technique is essential here to get the right amount of melt! Hopefully you’ll enjoy them and somebody might even read this and open a grilled cheese joint or start serving them in their bars!