We’ve all done it, right? In a frenzy to feed a growling stomach, we make a quick breakfast-lunch-dinner with whatever is in the kitchen and we surprise ourselves. There’s no planning, no shopping, no browsing, no flipping through cookbooks. We throw something together and hope it works. Sometimes it does. Sometimes it doesn’t.
And sometimes we take a bite and say out loud, “Damn, I cook good.”
Tonight was one of those nights when humility took a backseat.
I’ll be staying at a friend’s place for a while and went shopping a few days ago for what I consider the absolute basic groceries. Coffee. Milk. Grapefruit juice. Bread. Eggs. Cheese. Kale. Lemons. Apples. Pears. And a shallot.
A shallot? Yes. Why? I am not entirely sure.
When dinnertime rolled around this evening, I spent almost an hour contemplating going out-ordering in-going to bed without dinner, decided I couldn’t not eat, and then couldn’t decide what I wanted to eat. Not knowing what I was looking for, I started unpacking some of my kitchen stuff, and found my favorite pan – the heavy blue pan that I lugged over 200 miles and across three states.
And then it came to me. Grilled cheese.
In about 20 minutes (it would have been 15 had I not paused for photos), I took that first bite of crunchy bread, pulling the sandwich away from my mouth, cheese stretching, kale falling.
Chipmunk cheeks full and still chewing, I mumbled, “Damn this is good.” Followed by, “Damn, I cook good.” And then I took another bite.
Sorry, modesty. You’re sleeping outside tonight.
Grilled Cheese with Kale
Coat a pan with olive oil and heat over a medium flame. Slice a shallot and sauté, stirring, until it starts to brown. Overfill the pan with several handfuls of torn kale, and keep stirring until the kale cooks down to about an eighth of what you put in. Don’t forget the salt and pepper. Grab 2 slices of bread and generously cover one with shredded Comte cheese, the other with the kale mixture. Pile one slice on top of the other. Whisk an egg on a plate or shallow bowl and dip the sandwich into the egg, just like you’d do for french toast. Add some more olive oil to the pan and heat it up again. Pan-fry both sides of the egg-dipped sandwich until brown. Be careful when flipping – you might drop half the filling and have to scoop it back up. Not that it happened to me.