Open Faced Kale and Chard Sandwiches

Makes:

8 open faced sandwiches. Feeds 4 as a meal, 8 as a snack.

Ingredients:

8 - thick slices of your favorite artisan bread (I love to use spinach and feta loaf )

1- full colander of fresh, washed mixed greens. Kale and Chard are the best, but any dark leafy green works wonderfully.

4-6 Mushrooms (Crimini or white are best)

½ red onion

4 tablespoons minced garlic

3 tablespoons butter or other spread

3 tablespoons butter or oil

salt, pepper, and your favorite seasonings.

1-2 handfuls shredded cheese (I use extra sharp cheddar)

Directions:

1. Rinse, chop, and dry your greens. The pieces should be no smaller than about an inch each. While they are drying, chop your mushrooms into pieces about ¼ inch or so
   

2. Chop your onion into pieces just slightly smaller, and slice your bread into 8 pieces at least 1/2-3/4 thick.
   

3. When all that is done, turn on a skillet on medium-high and add your oil or butter. Also, turn your oven to preheat at 400 degrees.
   

4. Now, in the skillet, throw in your greens, minced garlic, and onion and cook, turning frequently on medium until the greens have cooked down to about ¼ their original size. Make sure to add in a bit of salt, pepper and other seasoning at this point. Less is more, and you can always add more later, so start with just a dash of each.
   

5. Turn your skillet off and let your greens cool a little, line and butter a cookie sheet. To do this, you can line your cookie sheet in foil and use a paper towel to smear butter all over the surface. Now, butter each piece of bread as if making toast, and set on your cookie sheet, butter side up. Press your chopped mushrooms into the buttered side of the bread and top with your greens and cheese. Place these all in the oven and bake for 10-15 minutes, or until the cheese is nicely melted, and bread is crispy on the edges.

Let cool about 3-5 minutes, serve, and enjoy!