Mince the garlic fine. Wash and dry the kale, and then remove the center rib and coarsely tear or chop the leaves. Set 2 tbsp butter, in 1 tbsp doses, out to warm. Preheat a pan to medium.

Heat the olive oil in the pan. Add the garlic and cook until it just begins to brown. Add the kale in handfuls, stirring often and letting each addition wilt before adding the next. Stir in 1/2 cup water. Increase the heat to medium-high and bring to a simmer. Continue to cook, tossing occasionally, until the kale is tender and the pan is dry, about 5 minutes. Add more water as needed if the kale needs more time.

Transfer this mixture to a bowl. Wipe out the skillet and get it heating again on medium low. Add the sauerkraut, yogurt, sambal oelek, and salt to the cooked kale. Stir well.

Divide this mixture between 2 slices of bread. Top with both the kinds of cheese. Close the sandwiches with the remaining bread, then spread 1 tbsp butter total on the top slices (1/2 tbsp per slice).

Add the sandwiches buttered-side down and press down gently. Butter the top slices and cook, turning once, until golden brown and crisp with melted cheese, about 4 minutes per side.