Collards & Portobello Grilled Cheese
Tomato Soup
Ingredients
- 4 Tbsp extra-virgin olive oil, divided
- 4 medium portobello mushroom caps, gills removed, sliced
- 1 small onion, thinly sliced
- 2 large cloves garlic, chopped
- 6 cups chopped collard greens
- ½ cup water
- ¼ tsp ground pepper
- ⅛ tsp salt
- 8 slices rye bread
- 4 slices Swiss cheese
- 4 Tbsp Dijonnaise
Instructions
- Heat 2 Tbsp oil in a large skillet over medium-high heat. Add mushrooms and onion; cook, stirring occasionally, until starting to brown, 5 to 7 minutes. Add garlic and cook, stirring, for 30 seconds. Add collards and water; reduce heat to medium and cook, stirring occasionally, until the collards are tender, 5 to 7 minutes. Season with pepper and salt.
- Preheat a panini maker.
- Brush one side of each slice of bread with some of the remaining 2 Tbsp oil. Turn 4 pieces over and spread 1 Tbsp Dijonnaise on each. Top with one-fourth of the collards mixture (about ¾ cup), a slice of cheese and the remaining bread, oiled-side up.
- Cook the sandwiches in the panini maker until golden brown and the cheese is melted.
Side Dish Ingredients
- 1 Tbsp butter
- 1 Tbsp extra-virgin olive oil
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, chopped
- 1 tsp chopped fresh thyme or parsley
- 1 (28-oz) can whole peeled tomatoes, with juice
- 1 (14-oz) can whole peeled tomatoes, with juice
- 4 cups reduced-sodium chicken broth, "no-chicken" broth or vegetable broth
- ½ cup half-and-half (optional)
- ½ tsp salt
- Freshly ground pepper to taste
Side Dish Instructions
- Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
- Stir in canned tomatoes (with juice). Add broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook for 10 minutes.
- Puree the soup in the pot using an immersion blender or in batches in a blender. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 8 | |
| Calories |
460
|
158
|
618
|
| Fat (g) | 25 | 9 | 34 |
| Sat. Fat (g) | 7 | 3 | 10 |
| Protein (g) | 17 | 8 | 25 |
| Carb (g) | 44 | 17 | 61 |
| Fiber (g) | 7 | 5 | 12 |
| Sodium (mg) | 707 | 715 | 1422 |
EatingWell Meal Plan
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