Kale Panini Recipes
KALE WITH MOZZARELLA AND HOT PEPPER JELLY PANINI
Fresh kale, hot pepper jelly and melted cheese all come together in this simple panini.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- In 12-inch nonstick skillet, heat oil over medium heat until hot. Cook shallot in oil about 3 minutes or until softened. Add kale and salt; cook about 3 minutes or until wilted. Add water; cook 2 minutes longer, adding more water if needed. Set aside.
- Heat panini grill to medium-high setting. Arrange bread slices on work surface. Spread jelly evenly over one side of each slice of bread (about 1 1/2 teaspoons each). Divide kale mixture evenly among 4 slices of bread; top each with one-fourth of the mozzarella cheese pieces. Gently press remaining bread slices on top of kale, jelly side down. Spray both sides of sandwiches with cooking spray.
- Place sandwiches on grill. Close grill; grill 4 to 5 minutes or until cheese is melted and grill marks appear. Serve immediately.
Nutrition Facts : Calories 330, Carbohydrate 44 g, Cholesterol 25 mg, Fat 1, Fiber 5 g, Protein 15 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 17 g, TransFat 1/2 g
SPICY KALE & WHITE CHEDDAR PANINI
Up your grilled cheese game in a big way! This bistro-style panini is one of the tastiest ways we know of to get more kale on your plate.
Provided by My Food and Family
Categories Meal Recipes
Time 20m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Heat panini grill.
- Heat dressing in medium skillet on medium heat. Add crushed pepper; cook and stir 30 sec. Stir in kale; cook 5 min. or until slightly wilted, stirring frequently. Remove from heat.
- Top each of 2 bread slices with 1 cheese slice and kale mixture. Cover with remaining cheese and bread slices. Brush outsides of sandwiches with oil.
- Grill 2 to 4 min. or until cheese is melted and sandwiches are golden brown.
Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 12 g
KALE PANINI
Billy Cotter devised this delicious meaty sandwich for his vegetarian wife, Kelli, at their restaurant Toast, in downtown Durham.
Yield serves 4
Number Of Ingredients 8
Steps:
- Working in batches, blanch the kale in boiling salted water for 3 minutes, until tender. Use a slotted spoon to transfer each batch to a colander. When all the kale is cooked, let it cool and then squeeze with your hands to remove the excess moisture. Cut the kale into 1/2-inch-wide strips and put them in a bowl.
- Preheat a panini press, or heat a large cast-iron skillet over low heat and have another pan of the same size ready to weight down the sandwiches.
- Right before you are ready to assemble the sandwiches, season the kale with salt. Add the oil and toss well. Finish with the vinegar.
- Lay out 4 slices of the bread and top them with equal parts kale and cheese; add chiles to taste. Season with salt and pepper, and top with the other slices of bread.
- Lightly oil the panini press and follow the manufacturer's instructions for grilling the sandwiches. (If using a pan on the stovetop, raise the heat to medium, lightly oil it, and add as many sandwiches as can comfortably fit. Place the other heavy pan on top to press the sandwiches; if the pan is relatively light, add some weight to it, such as a large can or a full tea kettle. Rotating the pan on the burner frequently, cook the sandwiches for about 5 minutes, until deep golden brown. Transfer the sandwiches to a plate, re-oil the pan, and return the sandwiches to the pan, browned side up, to cook the other side, about 3 minutes.)
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