My favourite meal of the day is breakfast, growing up in Zimbabwe anything goes for breakfast. Supper meals for breakfast are quite common, its perfectly normal to have rice and stew in the morning. From December to March, most household eat pumpkin, maize on the cob, fresh boiled peanuts, Bambara nuts and sweet potatoes for breakfast. It is also common to have leftover vegetables usually any leafy greens with bread. It’s one of the best sandwiches – you sauté some leafy greens and put them between two pieces of bread and you are done. Anyone who grew up in Zimbabwe has done this at one time or another.
I decided to remake this sandwich and add a few things and its delicious! The caramelised onions take this easy sandwich to the next level.
Kale and Caramelised Onion Grilled Cheese Sandwich
Ingredients
- 1 tbsp canola oil
- 2 onions roughly chopped
- 4 kale/covo/rape leaves roughly chopped
- 1/4 tsp black pepper
- 1/8 tsp salt
- 1 tbsp butter
- 4 slices whole-wheat bread
- 4 slices cheddar cheese
- 1 to matoes sliced
Instructions
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Heat a skillet over medium low heat. Add oil and onion. Cook onion for about 20 minutes or until onion is tender and browned. Stir frequently. Remove onion from heat.
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Saute the chopped kale until just wilted. Season with salt and pepper.
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Spread butter on the outside of the slices.
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Stack two slices of cheese, half of the onions, half of kale and 2 slices of tomato on the unbuttered side of the bread. Finish off with the other buttered slice of bread.
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Heat the skillet over medium heat and place each sandwich on the skillet. Cook until the bread is toasted and cheese has melted and flip over and toast the other side. Do the same for the other sandwich.
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Serve immediately.