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Braised greens and cannellini bean panini

Recipe Information

Description:
Braised greens and cannellini bean panini is a delicious Italian recipe usually served as a appetizer. It requires about 45 minutes of prep time and about 15 minutes of cooking time for a combined total time of 1 hour. The overall cooking skill level is considered easy. This recipe will yield 6 servings if prepared as directed.
Servings 6
Preparation Time 45 Minutes
Cook Time 15 Minutes
Total Time 1 Hour
Difficulty Easy
Main Ingredient Beans; Kale
Category Beans & Legumes; Vegetables
Meal Lunch; Dinner
Type Appetizer; Main Dish; Side Dish
Cuisine Italian
Cook Method Stove Top
Diet

Ingredients

  • 1 1/2 pounds hearty greens, such as kale

  • 3 tablespoons extra-virgin olive oil

  • 2 large leeks, sliced 1/4-inch thick, white and light green parts only

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 1/4 teaspoon red pepper flakes

  • 1 cup vegetable broth

  • 3 spring onion bulbs, thinly sliced

  • 2 cloves garlic, thinly sliced

  • 1/2 cup dry white wine

  • 1 1/2 cups cooked cannellini beans

  • 12 slices crusty whole-wheat bread

  • Cooking spray

Directions

  • To prepare the kale: Strip the leaves from the stalks. Stack and slice the leaves into 1-inch strips. Thinly slice the stems into 1/4-inch pieces. Keep the leaves and stems separate.

  • Heat 3 tablespoons of oil in a large Dutch oven over medium heat. Add the leeks and the chopped stems and cook, stirring, until softened, 4-5 minutes. Stir in 1/4 teaspoon each of salt, pepper, and crushed red pepper. Add the sliced greens and broth. Reduce the heat to low, cover, and cook, stirring occasionally, until the greens are very tender, 20-25 minutes. Uncover. If there's any liquid left in the pan, continue cooking for another minute or two until it is nearly gone.

  • To prepare the bean spread: Heat 2 tablespoons of oil in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until tender, 2-3 minutes. Add the wine and cook until most of it is evaporated, 3-6 minutes. Stir in the beans and 1/8 teaspoon each of salt and pepper; cook until heated through, 1-2 minutes. Puree the bean mixture in a food processor until almost smooth.

  • To prepare the panini: Coat one side of each slice of bread with cooking spray. With the sprayed side down, spread equal portions of the bean puree on 6 slices of bread. Top each with equal portions of the braised greens. Top with the remaining pieces of bread, sprayed side up. Press in a panini press until hot and crispy.

Nutrition (per serving)

  • Calories: 381 cal

  • Total fat: 12g

  • Saturated fat: 2g

  • Monounsaturated fat: 9g

  • Cholesterol: 0mg

  • Sodium: 710mg

  • Potassium: 322mg

  • Carbohydrate: 52g

  • Fiber: 8g

  • Sugar: 1g

  • Protein: 11g