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 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
GREENS AND MUSHROOM PANINI
For these greens-packed panini, try to find a bag of washed, stemmed greens. If you blanch your greens after bringing them home from the market, you can make the panini in no time.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, quick, weekday, main course
Time 30m
Yield Makes two panini
Number Of Ingredients 8
Steps:
- Bring a pot of water to a boil. Fill a bowl with ice water. When the water in the pot comes to a boil, salt generously and add the greens. Bring the water back to a boil, and boil for two to three minutes, depending on the sturdiness of the greens. Transfer to the ice water to cool for a few minutes, and then drain and squeeze out excess water. Chop coarsely.
- Preheat a panini grill. Brush both sides of the mushroom slices with olive oil, and grill for one to two minutes. Season if desired. Heat 1 tablespoon olive oil in a medium skillet over medium heat, and add the garlic. Cook, stirring, until the garlic is fragrant, about 30 seconds, and stir in the greens. Toss to coat with oil, and season to taste with salt and pepper. Remove from the heat.
- Sprinkle half the cheese over two of the bread slices, and top the cheese with a few mushroom slices. Next, pile half the greens on top, and press them down with the back of a spoon. Top the greens with the remaining cheese, and cover with the remaining bread. Brush the outside of the sandwich with a little olive oil. Place in the panini maker, and grill for three to five minutes until the cheese has melted and the bread is toasty.
Nutrition Facts : @context http, Calories 429, UnsaturatedFat 15 grams, Carbohydrate 39 grams, Fat 23 grams, Fiber 9 grams, Protein 21 grams, SaturatedFat 6 grams, Sodium 586 milligrams, Sugar 8 grams, TransFat 0 grams
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.)
More about "kale panini recipes"
15 BEST RECIPES FOR PANINIS AND GRILLED SANDWICHES
From thespruceeats.com
20 BEST PANINI RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
KALE, GRILLED GARLIC AND CHEDDAR PANINI – PANINI HAPPY®
From paninihappy.com
KALE & GRUYERE PANINI RECIPE
From eatingwell.com
5/5 (1)Total Time 45 minsCategory Healthy Panini RecipesCalories 367 per serving
- Heat oil in a large skillet over medium heat. Add onion and cook, stirring frequently, until golden brown, 5 to 7 minutes. Add vinegar and cook until almost evaporated, about 1 minute. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add kale, water and salt (the pan will be full). Stir, cover and cook, stirring occasionally, until the kale is wilted and the water has evaporated, about 5 minutes. Remove from heat.
- To prepare panini: Preheat panini maker to high. Coat one side of each slice of bread with cooking spray. With the sprayed side down, spread the kale mixture on 4 slices of bread (about 1/2 cup per sandwich). Top each with 1/4 cup cheese and 2 slices tomato. Top with the remaining bread, sprayed-side up. Press in the panini maker until crispy, 3 to 5 minutes.
30 BEST KALE RECIPES AND IDEAS - EASY KALE RECIPES AND IDEAS
From delish.com
SWEET POTATO AND KALE PANINI RECIPE | GUNDERSEN HEALTH SYSTEM
From gundersenhealth.org
TURKEY, MOZZARELLA, AND KALE PESTO PANINI
From delish.com
20 BEST PANINI RECIPES – EASY IDEAS FOR PANINIS
From delish.com
KALE PANINI RECIPE
From eatyourbooks.com
KALE AND CARAMELIZED ONION GRILLED CHEESE RECIPE
From myrecipes.com
KALE PANINI
From washingtonpost.com
ANDREA REUSING’S KALE PANINI -- NEW YORK MAGAZINE IN SEASON …
From nymag.com
EASY KALE AND CARAMELIZED ONION VEGGIE PANINI RECIPE STORY
From pickyeaterblog.com
CHEESY KALE, TOMATO & FETA PANINI RECIPE
From hellofresh.com
KALE PANINI - SANDWICHES
From nymag.com
KALE PANINI RECIPE
From eatyourbooks.com
32 DELICIOUS KALE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
45 BEST KALE RECIPES - HOW TO COOK KALE
From goodhousekeeping.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love