We originally planned on making this with broccoli rabe, but our broccoli rabe went bad before we got around to it. Luckily our kale was much heartier!
1 fresh baguette
1 bunch kale, stems removed, leaves roughly torn
1/4 lb of prosciutto thinly sliced
1/2 brie thinly sliced
3 Tbsp olive oil, divided
3 Tbsp balsamic vinegar
1 red onion, thinly sliced
2 cloves garlic, thinly sliced
salt and pepper to taste
Cut kale into bite sized pieces. Halve baguette. Apply brie to one side of the baguette. Apply prosciutto to the other half of the baguette. Toast the open face sandwiches in the oven for 5 minutes at 350 degrees until the cheese is melty. Sautee the kale with onions, garlic, olive oil, and balsamic vinegar for 4-8 minutes until softened.