The leaves are beginning to turn vibrant shades of red and orange, the air is a bit chillier, and I am finding myself reaching for sweaters and blankets. Fall is my favorite season. I love the beauty it brings as well as the seasonal foods (apple crisp, pumpkin pie, cider...). However, as we begin the transition into fall, I find myself still trying to cling on to summer a bit. I've been accomplishing this by using up the last of my garden's bounty.


This was our first year at attempting a garden, and I have to say, it was pretty successful. We got way more produce out of it that I expected, and as most homegrown things are, the veggies were delicious. I only had two kale plants, but those little things provided me with a perfect amount of kale to use on almost a weekly basis. These sandwiches marked the last of the kale though, so at least I made it count.


Grilled cheese is one of my favorite comfort foods, and this variation really takes it to the next level. Remember to massage your kale before you saute it to help sweeten it up. You'll also note that instead of buttering the bread, I used mayo - this adds an extra richness to the sandwich.

Caramelized Onion and Kale Grilled Cheese Sandwiches

Ingredients:
1 small onion, sliced
1 garlic clove, minced
1 tablespoon olive oil
4-5 kale leaves, rinsed, massaged, and torn to pieces
2-4 slices of Colby Jack cheese
4 slices Canyon Bakehouse gluten free bread
Mayonnaise or Miracle Whip (enough to coat 4 slices of bread)
Directions:
1) Heat the olive oil in a large pan over medium heat. Add sliced onions and garlic and cook until caramelized (here's a good tutorial on how to caramelize onions).
2) Add the kale and saute until slightly wilted. Remove onions and kale to a separate plate/dish and set aside.
3) Keep the skillet on medium heat. Spread mayo on one side of two pieces of bread. Place these mayo-side down into the skillet. Add a slice of cheese, top with onions and kale, and add another slice of cheese (if desired). Spread mayo on the outside of the two remaining slices of bread. Place these on top of the cheese (or kale/onions) with the mayo-side out.
4) Cook over medium heat for a few minutes, or until lightly browned. Using a spatula, flip sandwich over and cook other side an additional 4-5 minutes, or until golden brown.