04 Jan 2010 09:07 pm
2 tbl + 1 tsp olive oil
1/2 lb mushroom, sliced thin
1 medium onion, sliced into thin rings
1 bunch kale (approx ½ lb), stems removed and coarsely chopped
¾ cup beef stock, left over roast beef jus or a combination of the two
½ lb cooked steak, leftover roast beef or deli roast beef, thinly slicedRf
4 oz cheese (provolone, asaiago, swiss or bleu) shredded or crumbled
4 thick slices French or Italian bread
Heat 1 tablespoon of the oil in a large heavy skillet until shimmery and fragrant. Add mushrooms and stir until uniformly coated with oil. Add ½ tsp salt and ½ tsp freshly ground black pepper and cook over medium heat, stirring occasionally, until any liquid has evaporated and mushrooms are beginning to brown, 12-15 minutes. Remove mushrooms from pan and reserve.
Add 1 tablespoon of oil to pan, scraping up any brown bits stuck to the bottom of the skillet. Add onion and cook until softened, 5 to 7 minutes. Add Kale to skillet a handful at a time, turning with tongs to mix uniformly with the onions. (If the kale won’t all fit into the skillet, allow first handfuls to cook down slightly before adding more). Add ½ tsp salt and cook, turning occasionally with tongs, until wilted, approx 5 minutes. Add stock and bring to a boil, turning / stirring Kale to coat. Reduce heat to low and cover pan. Cook until Kale is softened but still slightly al dente, approx 15 minutes.
While Kale is cooking, heat remaining teaspoon of oil in a large non-stick skillet, grill pan or griddle. Add bread and cook over low heat, turning once, until browned.
Return mushrooms to pan and stir. Add beef (if using deli roast beef be sure to separate slices), stir into Kale mixture just until warmed, and remove from heat.
Place bread slices onto a baking sheet and top with beef mixture onto the grilled bread slices. Top with cheese. Place under broiler until cheese is melted and slightly browned, 2 to 3 minutes (watch sandwiches closely while broiling). Serve open-faced.