Garlicky Greens, Caramelized Onion, and Brie Grilled Cheese
Servings: 2 to 3 sandwiches
This gussied-up grilled cheese sandwich levels up your tomato soup and grilled cheese game.
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Ingredients
- 2 large onions peeled and thinly sliced
- 5 Tbsp. extra virgin olive oil
- 1 bunch chard, kale, or mustard greens ribs removed, chopped into about 1" pieces
- 3 cloves garlic minced
- salt + pepper to taste
- 1½ teaspoons red wine vinegar
- sliced pain de mie or artisan bread, 2 per person
- 5-6 ounces brie, sliced ¼" thick
Instructions
- In a large skillet heat 2 Tbsp. olive oil over medium high heat. Place the sliced onions in the skillet, sprinkle on several pinches of salt, and allow them to sit undisturbed for several minutes. When the bottom is beginning to brown, turn them, and once again allow them to brown undisturbed for several minutes. Continue this for about 15 minutes until the onions are soft and golden brown throughout.
- While the onions are caramelizing, in another large skillet heat another 2 Tbsp. olive oil over medium high heat. Place the chopped greens in the skillet, and sprinkle with a few pinches of salt and pepper. Add the minced garlic. Sauté, stirring occasionally, until the greens have cooked down about 1/3, or are beginning to soften, about 5-6 minutes. Stir in the vinegar.
- Lay the bread out on a work surface, and lay slices of brie on one side. Divide the sautéed greens among the sandwiches over the brie, then divide the caramelized onions over the brie. Cover each sandwich with its remaining bread slice.
- Wipe out the skillet that the greens were cooked in with a paper towel, and heat the remaining Tbsp. olive oil in it over medium heat. Place the sandwiches in the skillet and cook each side until golden brown and crispy. Cut sandwiches in half and serve with tomato soup or simple salad or fruit.
Notes
Left over cooked greens and caramelized onions store well for 3-4 days in the refrigerator.