Braised Greens & Cannellini Bean Panini

Braised Greens & Cannellini Bean Panini

Servings: 6 | Prep Time: ~ 1 hr |

Nutrition Information

  • Calories: 397 kcal
  • Carbs: 55 g
  • Fat: 13 g
  • Protein: 12 g
  • Fiber: 9 g
  • Sugar: 5 g

INGREDIENTS:

Greens:

  • 1 ½ pounds hearty greens such as kale or collards (about 2 bunches)
  • 3 Tablespoons extra virgin olive oil
  • 2 large leeks, sliced ¼-inch thick (use only white and light green parts)
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon crushed red pepper
  • 1 cup vegetable broth

Bean Spread:

  • 2 Tablespoons extra virgin olive oil
  • 3 shallots or 3 spring onion bulbs, thinly sliced
  • 2 cloves garlic, thinly sliced
  • ½ cup dry white wine
  • 1 ½ cups cooked cannellini beans or one 15-ounce can, rinsed
  • ⅛ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • 12 slices crusty whole wheat bread
  • olive oil cooking spray

Total number of ingredients: 16

METHOD:

  1. For braised greens ingredients: Separate stems (stalks) from leaves. Keeping stems and leaves separate, thinly slice stems into ¼-inch pieces; stack and slice leaves into 1-inch strips.
  2. Over medium heat, warm olive oil in large Dutch oven. Add chopped stems and leeks. Cook, stirring until softened, for 4 to 5 minutes.
  3. Add salt, black pepper, red pepper, sliced leaves, and broth. Stir to combine.
  4. Reduce heat to low. Cover and cook, stirring occasionally, until greens are very tender (20 to 25 minutes).
  5. If liquid remains in pan, continue cooking for another 1 to 2 minutes until almost all of it has been absorbed.
  6. For bean spread ingredients (can be prepared while greens are cooking): Over medium heat, warm olive oil in medium saucepan. Add shallots or onions and garlic. Cook, stirring occasionally, until tender (2 to 3 minutes).
  7. Add wine. Cook until almost all wine is evaporated (3 to 6 minutes).
  8. Add beans, salt, and black pepper. Stir to combine. Cook until heated through (1 to 2 minutes).
  9. Puree bean mixture in food processor until almost smooth. (When pureeing hot foods, use caution.)
  10. To prepare and assemble panini: Spray cooking spray on one side of each bread slice. Place 6 slices face down. Spread equal portions of bean spread on each of these 6 slices. Then top the bean spread with equal portions of braised greens. Place remaining 6 slices of bread, spray side up, on top of greens.
  11. Press in panini maker until crispy and hot.

Notes: Braised greens and bean spread can be made ahead of time. Cover and refrigerate in separate containers. Will keep for up to 3 days.

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