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Servings 2

Prep. Time 20 minutes

Cooking Time 10 minutes

    • 2 tablespoons olive oil, divided
      2 tablespoons butter
    • 2 tablespoons sugar
    • 2 TBS Balsamic vinegar
    • 4 slices whole grain bread
    • ½ bag Harvest Fresh Chopped Kale, blanched
    • 1 bag Harvest Fresh Cipolline onions, peeled and sliced
    • 8 slices back bacon, fried
    • 6 ounces crumbled fresh Parmesan
      Salt and black pepper, to taste
    Sauté sliced cipolline onions in a cast iron skillet with 1 TBS olive oil on a med low heat, once onions start to brown lightly add sugar continue to sauté until starting to caramelize, add the balsamic vinegar and continue cooking until soft and browned and set aside.

    Meanwhile bring a pot of water to boil, once boiling add chopped kale and blanch for 30 seconds, drain well and set aside.

    Add 1 TBS olive oil in a skillet and fry the back bacon slices until golden, set aside.

    Heat a large skillet or griddle over medium heat. To make the grilled cheese, butter the outsides of the bread slices, Layer kale, caramelized onions, back bacon and cheese. Season with salt and black pepper, to taste. Top with a slice of bread, buttered side up.

    Place the sandwiches, butter side down, on the hot skillet pan or griddle. Grill for 2-3 minutes or until golden brown. Flip and cook on the other side until golden brown and the cheese has melted, about 2 more minutes. Serve immediately.