Grilled Cheese Improvisation: Kale and (a tiny bit of) Onion

After weeding all morning, I snip three large leaves from the Russian kale plant that has over-wintered in my garden and stumble inside out of the noon heat. The next thing I know I've got the cast-iron pan going on the stove, and after rinsing and de-stemming the kale leaves, I saute them for a couple minutes in a tiny bit of butter, adding salt and pepper, until they turn turn a rich, dense nutrient-laden green.

I dig the remains of some cheddar and piave cheeses out of the frig and thinly slice them along with a few slivers of yellow onion. After stacking all of this on some hearty sunflower whole-grain bread (cheese, kale, onion) and adding a swish of stone ground mustard, I grill it buttery crispy brown. About 10 minutes from garden to delicious sandwich lunch. Super. Yum.