Kale and Grilled Cheese with Red Peppers

This is a fairly typical meal in our house. Except for the fact that it's being stalked from the next room by a small kitten. Usually the kitten is closer.

Anyway, it's typical because it's really easy. Here's what you need:
For the kale:
1 bunch of kale (we used dinosaur kale this time)
1 T (approximately) sesame oil or whatever oil you like for frying stuff
1 small onion or shallot

For the sandwiches:
4 slices of bread (ours is California Black Bread, but anything will work)
a few slices each of Pepper jack and Meunster cheese (or whatever kind you like, just make sure you have enough to make two thin layers on each sandwich)
1 small red bell pepper
A little butter

To make the kale, first wash it and separate the leaves from the stems. Remove any gross-looking woody parts from the bottoms of the stems and discard. Chop the stems into smallish pieces (about 1/2 - 1 inch) and roughly chop the leaves, keeping them separate. Thinly slice the onion or shallot. Heat the oil (we use sesame for frying because it splatters a lot less than olive oil) in a large saucepan. When it's medium-hot add in the stems and thinly sliced onion or shallot. Stir until slightly softened, about 3-5 minutes. Then add in the kale leaves and stir. Once the leaves shrink down a little bit, add a few tablespoons of water and cover for another 3-5 minutes until the water is cooked away. The longer kale cooks, the softer it gets, so take it off when it tastes good to you. 

The sandwiches are really easy if you've ever made grilled cheese. You just do the same thing but put a layer of thinly sliced red peppers in the middle of two layers of cheese. I always butter the outside of the sandwiches but not the part next to the cheese, because cheese is going to stick to bread no problem anyway. So just put those in the pan on medium-low heat until the cheese starts to get melty. Flip them over and they're done whenever the bottom bread is toasty and all the cheese is melted. If you don't have enough cheese they fall apart, so don't be too stingy there. You can also skip the butter and make these in the oven or toaster oven, open-face style. I cut ours double ding-dong style (four triangles) so the peppers wouldn't slide out during the eating.

And that's it!

You could easily make this dairy-free by using soy cheese and margarine in place of cheese and butter. I'm not sure how to make it paleo since I'm still not totally sure what is and isn't paleo, but maybe the kale would be ok?