Grilled Cheese on Rosemary Bread with Sauteed Kale

Easy Sunday Lunch!

Prep: 5 min

Cook: 5-1o min

Serves: 2

Ingredients:

• 4 Slices of rosemary bread from local bakery
• 4 slices of provolone cheese
• Butter or butter substitute like Earth Balance
• 1 tsp Zestybeandog Fine Herb Blend
• 1 Bunch of kale, chopped (remove stem).
• 1 Garlic clove, minced
• 1 Shallot, minced (or 1 TBS shallot).
• 1 TBS Olive oil
• 1 Lemon, juiced
• Salt and pepper

Instructions:

1. Heat 2 large skillets on med high.
2. Butter bread and place 2 slices of provolone in between, grill until golden brown on each side and sprinkle with ZBD herb blend.
3. While cooking grilled cheeses: Add olive oil to other skillet and saute garlic and shallots for 30 sec, add kale and lemon juice and cook for about 5-10 min, salt and pepper at end (a pinch of each).
4. If you are feeling saucy and want to take your grilled cheese to the next dimension… add a pinch of black truffle salt (a decent quality salt) to the grilled cheeses!

Enjoy!