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Healthy "Super Bowl with a Twist" Recipes 2/5/21



ENTRÉE (Main Course)

Kale Reuben

Skipping the corned beef in a cooked greens-packed Reuben shouldn’t feel (or taste) like a bummer. Happy to say this one doesn’t.

Serves 2


2Tbsp. extra-virgin olive oil

4 garlic cloves

2 bunches Tuscan kale, center ribs and stems removed, leaves coarsely torn

1 cup sauerkraut, drained

¼ cup whole-milk Greek yogurt

1 tsp. hot sauce

Kosher salt

4 slices rye or whole wheat bread

2 slices Swiss cheese (about 3 oz. total)

¼ cup finely grated Parmesan

2 Tbsp. unsalted butter, room temperature, divided


Heat oil in a medium saucepan over medium-low. Add garlic and cook, turning occasionally, until lightly browned, about 2 minutes. Add kale in handfuls, stirring often and letting each addition wilt before adding the next. Stir in ½ cup water. Increase heat to medium-high and bring to a simmer. Continue to cook, tossing occasionally, until kale is tender and pan is dry (add more water as needed if kale needs more time), about 5 minutes. Transfer kale to a medium bowl; discard garlic, if desired. Stir in sauerkraut, yogurt, and hot sauce; season with sal