kale reuben

lightly adapted from Bon Appétit.


  • 2 Tablespoons extra-virgin olive oil
  • 4 garlic cloves
  • 2 bunches Tuscan kale, center ribs and stems removed, leaves coarsely torn
  • 1 cup sauerkraut, drained
  • ¼ cup whole-milk Greek yogurt
  • 1 teaspoon hot sauce
  • Kosher salt
  • 4 slices rye or whole wheat bread
  • 4 slices Swiss cheese (about 4 ounces total)
  • ¼ cup finely grated Parmesan
  • 2 Tablespoons mayonnaise


  1. Heat oil in a medium saucepan over medium-low. Add garlic and cook, turning occasionally, until lightly browned, about 2 minutes. Add kale in handfuls, stirring often and letting each addition wilt before adding the next. Stir in ½ cup water. Increase heat to medium-high and bring to a simmer. Continue to cook, tossing occasionally, until kale is tender and pan is dry (add more water as needed if kale needs more time), about 5 minutes. Transfer kale to a medium bowl; discard garlic, if desired. Stir in sauerkraut, parmesan, yogurt, and hot sauce; season with salt. Wipe out skillet.
  2. Divide kale mixture between 2 slices of bread. Top kale mixture with Swiss cheese. Close sandwiches with remaining bread, then spread about 1/2 Tbsp. mayo on outside of each bread slice.
  3. Heat reserved skillet over medium-low. Add sandwiches buttered side down and press down gently with a pan lid. Butter top sides of sandwiches and cook, turning sandwiches once, until golden brown and crisp and cheese is melted, about 4 minutes per side. Transfer to a cutting board and cut in half before serving.

serves 2.

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