How to Elevate Your Lunch with Comforting Staples -newspressnow.com

Ingredients

• 2 teaspoons olive oil
• 1 garlic clove, smashed
• 4 cups (about 1/2 bunch) Tuscan kale, cut into ribbons
• salt, to taste
• 1/2 lemon, juice only
• 2 tablespoons salted butter, softened
• 4 slices sourdough sandwich bread
• 2/3 cup (about 2 ounces) finely grated Grana Padano PDO cheese, divided
• 2/3 cup shredded mozzarella cheese
• 1 cup baby arugula
• 1 teaspoon olive oil
• 1/2 teaspoon lemon juice
• 1 cup cooked farro
• 2 tablespoons pesto
• 3/4 cup cooked squash
• 4 mozzarella bocconcini balls, halved
• 2 slices Prosciutto di Parma PDO, halved