Directions

1. Heat olive oil in a small skillet over medium heat. Add garlic and cook for 2 minutes. Add mushrooms and cook until they release their juices. Add kale and cook until tender, about 5 minutes. Season with salt and pepper, set aside.
2. In a large skillet, melt butter and lightly toast two slices of bread on one side. Flip and add half the cheese to the now toasted pieces of bread.
3. Top with mushroom and kale mixture, then add the remaining cheese. Top with the remaining 2 slices of bread. Cook until bread is lightly toasted, flip and cook the other side.

Per serving: 573 calories, 35g fat, 17g sat fat, 45g carbohydrates, 24g protein, 869mg sodium, 7g fiber