Dorm Room Dinner: Kale Sandwich, an Unexpected Treat
I’ll be honest—I’m not proud of writing a recipe for a kale sandwich. I realize there is nothing that cool about kale, despite a recent spike in kale-chip consumption. Not that there’s anything wrong with kale—-I love it—it’s just not something I would, say, reveal my admiration for on a first date (or would I?).
But here I am, singing the praises of a kale sandwich.
It starts off, like many good sandwiches, with a spread of rich goat cheese. For those of you who thought you’d come across some vegan low-calorie sandwich, today is not your day. Then there’s the kale, which is sautéed along with some crimini mushrooms. It’s a hearty, earthy mix. On top, a not-quite-all-the-way-hard-boiled-egg. All in all, it’s a rich, satisfying sandwich.
Kale, Mushroom, Egg, and Goat Cheese Sandwich
4 tablespoons olive oil
1 clove garlic, minced
2 cups of torn or sliced pieces kale
4 crimini mushrooms, sliced
salt and pepper
2 tablespoons soft goat cheese
1/3 of a baguette, sliced lengthwise and toasted
Bring a small pot of water to a boil.
Heat a medium pan on medium heat. When it is hot, add two tablespoons of the olive oil, allow to heat a few seconds, then add the garlic.
After 30 seconds, add the kale and sauté for about ten minutes until cooked through. Season with salt and pepper. Remove and put kale on a plate.
In the same sauté pan, add the remaining 2 tablespoons olive oil and heat on high. When it is hot, add the mushrooms and sauté until cooked through, about five to ten minutes. Remove from heat.
In the meantime, gently place the egg in the boiling water and boil for seven to eight minutes (using a timer). Remove and run under cold water until cool enough to handle. Remove the shell and slice into five to six slices.
To assemble the sandwich, spread the goat cheese on the baguette, top with kale, mushroom, and slices of egg. Top with a drizzle of olive oil and more salt and pepper.