Collards & Portobello Grilled Cheese
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add mushrooms and onion; cook, stirring occasionally, until starting to brown, 5 to 7 minutes. Add garlic and cook, stirring, for 30 seconds. Add collards and water; reduce heat to medium and cook, stirring occasionally, until the collards are tender, 5 to 7 minutes. Season with pepper and salt.Advertisement
Preheat a panini maker.
Brush one side of each slice of bread with some of the remaining 2 tablespoons oil. Turn 4 pieces over and spread 1 tablespoon Dijonnaise on each. Top with one-fourth of the collards mixture (about 3/4 cup), a slice of cheese and the remaining bread, oiled-side up.
Cook the sandwiches in the panini maker until golden brown and the cheese is melted.
Equipment: Panini maker
2 starch, 1 1/2 vegetable, 1 high-fat meat, 3 fat