Greens and Sauerkraut Sandwich

1 recipe Our Hummus (click here)
Organic lemon pepper seasoning (salt free)
Prepared mustard of choice
1 small onion, chopped
2 large garlic cloves, minced
16-oz. bag power greens (baby kale, chard, and spinach)
16-oz. bag refrigerated low sodium sauerkraut, rinsed and drained
3 Roma tomatoes, sliced
12 slices Ezekiel 4:9 Low Sodium Whole Grain Bread

Prepare recipe of hummus.

Put about 1/4 cup water in a skillet and heat on medium high
heat. Add the onion and garlic and cook until onion is
transparent -- about 4 minutes. Add some of the greens and turn
them over in the skillet to wilt as they heat. Use a lid on the
skillet to keep steam on the greens. Keep adding more greens as
they wilt until all greens have wilted and cooked. It will be
necessary to add a little more water. Drain the greens in a fine
mesh strainer and push down with a spoon to make as dry as
possible.

Put the sauerkraut in a fine mesh strainer and drain thoroughly
using a spoon to push it down. To cut down on the sodium, the
sauerkraut could be rinsed with water before being drained.

Slice Roma tomatoes in thin slices or use cherry tomatoes cut
into halves.

Toast two slices of bread. On one piece of toast, put a layer
of mustard and set aside. On the second piece of toast, put a
layer of the hummus, sprinkle with lemon pepper seasoning, a
layer of greens, a layer of sauerkraut, and a layer of tomatoes.
Finish the sandwich by putting the piece of toast with the
mustard side down on the tomatoes. Continue preparing the other
sandwiches by repeating these steps.

Makes 6 sandwiches.

Adapted from Ann Esselstyn's recipe.