Super Green Reuben

Super Green Reuben

Prep
10
Cooking time
20
Serves
4

Method

Heat a large non-stick frying pan over medium-high heat.

Add Cobram Estate Classic Flavour Extra Virgin Olive Oil, garlic and oregano and cook for two minutes or until soft.

Add the kale in batches and cook, stirring, for five minutes or until wilted.

Add the spinach, dill, cream cheese, horseradish and sauerkraut to the pan and stir for two minutes or until spinach is wilted and the ingredients are combined.

Season with salt and pepper.

Pile the kale mixture onto four slices of the bread and top with the cheese and remaining bread slices.

Wipe out the pan and place over medium heat. Brush the bread with the remaining Cobram Estate Classic Flavour Extra Virgin Olive Oil and cook for four minutes each side or until the bread is well toasted and the cheese melted.

Serve with pickles.

Ingredients Chevron Icon

2 tablespoons Cobram Estate Classic Flavour Extra Virgin Olive Oil, with some set aside to brush

2 cloves garlic, slices

2 tablespoons oregano leaves, roughly chopped

180g kale, roughly chopped

300g baby spinach leaves

2 tablespoons dill, chopped

125g cream cheese

1 tablespoon horseradish cream

150g sauerkraut, drained

sea salt and cracked black pepper

8 slices rye or wholemeal bread

4 large slices Swiss cheese

dill pickles, to serve

product-photo