The menu I made the previous week said we'd be having Kale Lasagna on Sunday night. However, when I got ready to make it, it seemed I was missing a key ingredient: Lasagna noodles. Lasagna just isn't lasagna when you substitute another noodle.

I don't know about you, but on Sunday evenings, the last thing I want to do is run to Kroger, so I postponed that particular meal and decided to make up something using the kale I had, some whole wheat ciabatta rolls I'd just gotten from Sam's, and some white button mushrooms and portobello mushrooms I needed to use pronto (read: Manager Specials from Kroger).

What I ended up doing was water-sauteeing the kale with the chopped white button mushrooms, some minced garlic and a hint of salt, and then water-sauteeing the portobello mushrooms. I intended to grill the portobello mushrooms, but in the end, didn't want to get that many pans dirty, so I just threw them in the pan I'd just done the kale in.

I toasted the ciabatta rolls and put a big heap of wilted kale/mushroom on the bottom roll and then layered on a few slices of the portobello mushrooms.