I’ll be honest, I’m not proud posting a recipe for a kale sandwich. I realize there’s nothing that cool about kale, despite a recent spike in kale-chip consumption. Unless you live in a commune in Vermont, kale doesn’t get you a lot of cultural capital. Not that there’s anything wrong with kale – I love it – it’s just not something I would, say, mention my admiration for on a first date (or would I?).
But here I am, singing the praises of a kale sandwich.
And as long a I have you here, let’s talk about this sandwich, because it’s pretty damn good. 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 just-not-quite-all-the-way-cooked-hard-boiled-egg. All in all it’s a rich, satisfying sandwich.
Will Levitt is a senior at Wesleyan University, where he writes about (and eats) food. He blogs about college, cooking and the art of sandwich making – among other things – at his blog Dorm Room Dinner. Follow on Twitter@dormroomdinner.
Kale, Mushroom, Egg and Goat Cheese Sandwich
Makes 1 sandwich
4 tablespoons olive oil
1 clove garlic, minced
2 cups of torn or sliced pieces lacinato 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 saute pan on medium heat. When it is hot, add 2 tablespoons of the olive oil, allow to heat a few seconds, then add the garlic. After 30 seconds, add the kale and saute for about 10 minutes until cooked through. Season with salt in pepper. Remove to a plate.
In the same saute pan, add the remaining 2 tablespoons olive oil and heat on high. When it is hot, add the mushrooms and saute until cooked through, about 5-10 minutes. Remove from the heat.
In the meantime, gently place the egg in the boiling water and, using a timer, boil for 7-8 minutes. Remove and run under cold water until cool enough to handle. Remove the shell and slice into 5-6 slices.
To assemble the sandwich, spread the goat cheese on the baguette, top with kale and mushroom and lay over the slices of egg. Top with a drizze of olive oil and more salt and pepper.