So I was bored and hungry and this is what came about as an appetizer before dinner. This is perfect for a dinner party by cutting the bread into smaller pieces. This is perfect for any time of day! Heck you can make this as a vegetarian sandwich if you put it into a panini press if you want!
1/2 cup Greek yogurt
1/4 cup extra virgin olive oil, plus more for brushing
1/2 small lemon, juiced
Pinch salt & pepper
1 large bundle of kale
1/3 cup minced yellow onion
1 large garlic clove, minced
2 tablespoons unsalted butter
Salt and pepper
Shaved Parmesan or asiago cheese for topping
4 pieces of ciabatta bread cut length wise
1 garlic clove sliced in half
In a small bowl whisk together yogurt, olive oil, lemon juice, and salt & pepper.
In a cast iron skillet on high heat char the kale in batches, about 3 minutes each side. Set aside and remove kale leaves from ribs. Discard ribs. Roughly chop kale into small pieces. Add chopped kale to yogurt mixture.
While kale is charring, heat a small skillet on medium heat melting the butter. Sauté onion and garlic seasoned with salt and pepper until mixture is translucent. Add mixture to yogurt. Set aside to assemble soon.
Brush the insides of the ciabatta bread with olive oil and toast in the cast iron skillet until golden. Once toasted, rub the toasted side of the bread with the raw garlic that was cut in half.
Time to assemble! Top the toasted ciabatta bread with a healthy serving of the kale-yogurt mixture. Garnish with shaved Parmesan or Asiago cheese and serve warm.