Grilled Greens and Cheese on Toast
- Preparing Time: -
- Total Time: -
- Served Person: 2 servings
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. kosher salt, plus more
- 4 thick slices country-style bread
- 2 tbsp. extra-virgin olive oil, plus more for grill and drizzling
- 1 large or 2 small bunches tuscan kale, stems removed
- 6 oz. cherry tomatoes
- 1/2 lb. halloumi cheese, sliced into 1/2" planks
- 1 lemon, halved crosswise
- 1 large garlic clove, peeled, halved
- 2 (8"–12"-long) metal skewers
- Carbohydrate 44 g(15%)
- Cholesterol 116 mg(39%)
- Fat 55 g(84%)
- Fiber 7 g(28%)
- Protein 38 g(76%)
- Saturated Fat 24 g(122%)
- Sodium 1059 mg(44%)
- Calories 800
Preparation Prepare a grill for medium-high heat. Oil grate. Toss kale with 2 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper in a large bowl; set aside. Thread tomatoes onto skewers, then drizzle with oil; season lightly with salt. Grill tomato skewers, Halloumi, and lemon halves, turning skewers and cheese halfway through, until charred and softened, 6–8 minutes. Transfer to a platter. Meanwhile, drizzle bread with oil; season lightly with salt. Grill until golden brown and crisp, about 2 minutes per side. Transfer to platter. Rub one side of each slice with halved garlic clove. Grill kale, placing it crosswise across grate so it doesn’t fall through the gaps and turning occasionally, until charred in places and softened throughout, 2–3 minutes. Transfer to platter alongside Halloumi, tomatoes, and bread. Push tomatoes off skewers. Squeeze charred lemon halves over Halloumi, tomatoes, kale, and bread. Drizzle with oil.
Preparation Prepare a grill for medium-high heat. Oil grate. Toss kale with 2 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper in a large bowl; set aside. Thread tomatoes onto skewers, then drizzle with oil; season lightly with salt. Grill tomato skewers, Halloumi, and lemon halves, turning skewers and cheese halfway through, until charred and softened, 6–8 minutes. Transfer to a platter. Meanwhile, drizzle bread with oil; season lightly with salt. Grill until golden brown and crisp, about 2 minutes per side. Transfer to platter. Rub one side of each slice with halved garlic clove. Grill kale, placing it crosswise across grate so it doesn’t fall through the gaps and turning occasionally, until charred in places and softened throughout, 2–3 minutes. Transfer to platter alongside Halloumi, tomatoes, and bread. Push tomatoes off skewers. Squeeze charred lemon halves over Halloumi, tomatoes, kale, and bread. Drizzle with oil.
