Garlicky Kale-and-Provolone Grinders

F&W’s Kay Chun puts anchovy-laced kale to good use in this flavor-packed sandwich layered with melty cheese, briny olives, crunchy radishes and mayo.

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  • Servings: 4

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  • 2 tablespoons extra-virgin olive oil
  • 7 oil-packed anchovy fillets
  • 5 garlic cloves, minced
  • 1 pound green kale (2 bunches), stemmed and leaves torn into large pieces (about 18 cups)
  • 1/2 pound thinly sliced provolone cheese
  • Sliced radishes, chopped green olives and mayonnaise, for serving
  • One 12-inch ciabatta loaf, halved horizontally

How to make this recipe

  1. In a large nonstick skillet, heat the olive oil. Add the anchovies and garlic, then add the kale in batches and cook over moderate heat, stirring, until the kale is wilted, 3 minutes. Add 1 cup of water, cover and cook until tender, 15 minutes. Top the kale with the cheese in an even layer. Cover and cook until the cheese melts, 2 minutes. Using a large slotted spoon, transfer the kale and cheese to the bottom half of the ciabatta. Top with radishes, olives and the top half of the ciabatta spread with mayonnaise. Close the sandwich and cut into 4 pieces.

Contributed By Photo © Christina Holmes Published December 2014

507397 recipes/garlicky-kale-and-provolone-grinders 2014-11-14T21:59:42+00:00 Kay Chun game-day|sandwiches|4|fast|staff-favorite|weeknight-dinner|lunch december-2014 recipes,garlicky-kale-and-provolone-grinders 507397

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