Recipe: Grilled Cheese with Kale Pesto and Cheese

Healthy, packed with nutrients and fresh colours, Kale is a go-to green for high levels of antioxidants, calcium and vitamins A, C and K. In this recipe, the humble kale is used as a pesto to add flavour, nutrients and colour to a traditional grilled cheese sandwich. Perfect for a healthy lunch.

INGREDIENTS:

2 tablespoons olive oil
3 cloves garlic, minced
1 bunch kale, stems removed and leaves chopped
8 slices whole wheat bread
2 avocados, halved, seeded, peeled and sliced
1 cup shredded mozzarella cheese
1/4 cup pesto, homemade or store-bought

DIRECTIONS:

Heat olive oil in a large skillet. Add garlic to the pan, and cook, stirring frequently, until fragrant, about 1 minute. Stir in kale until bright green and wilted, about 3-4 minutes; set aside.
Preheat a waffle iron to medium-high heat. Lightly oil the top and bottom of the waffle iron or coat with nonstick spray.
Working in batches, place bread slices into the waffle iron. Top with kale, avocado, mozzarella, pesto and remaining bread slices.
Close gently and cook until golden brown and crisp, about 3-4 minutes.
Serve immediately.

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