Ingredients
- 1/2 onion
- 2 slice whole-wheat reduced caloir bread
- 1 slice reduced-fat cheese
Preparation
Baking Directions:
Liberally spray non-stick skillet with olive oil spray, add 1/2 onion (sliced thinly) and sauté (stirring frequently to avoid burning) for about 8-10 minutes, or until nicely caramelized.
Add minced garlic clove and 2 cups (packed) thinly chopped kale to sauté pan and continue to cook, stirring frequently for an additional 2 minutes (or until kale has wilted down significantly).
Toast 2 slices 100% whole-wheat reduced calorie bread (each slice should be ably 45 calories) bread for about 1-2 minutes per side in toaster oven.
Remove.
Divide kale and onion mixture evenly between the two slices of toasted bread.
Add a slice of reduced-fat cheese (love pepper jack, but provolone worked really well too) on top of the veggie mixture and pop under broiler for 2 minutes or until cheese is ooey-gooey melty.
Cut each slice in half and enjoy open-faced.
