Name: Vegetarian Reuben
Yield: Makes 2
Ingredients: 2 Tbsp. 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

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Photo by Chelsea Kyle

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.

Kale Reuben

Recipe notes