Thursday, August 6, 2015

Kale and Fontina Panini


When my family first started getting the bulk of our fresh veggies through a CSA, we had to open our minds and taste buds to some new flavors.  Kale - hailed as a super food - was one that I really wanted to like but had a hard time in doing so.  I tried it many different ways - kale chips, in smoothies, in combination with other greens, and more - but the first recipe that I tried that I absolutely loved that had kale in it was this one.  Honestly, you could use just about any cheese that you have, but we really enjoyed the not-so-cheap fontina as a special treat.

INGREDIENTS:
  • 1 Tbsp extra-virgin olive oil
  • 1 small onion, finely chopped
  • 3 Tbsp balsamic vinegar
  • 1 clove garlic, minced
  • 8 cups chopped kale
  • 1/4 cup water
  • 1/4 tsp salt
  • 8-10 slices country bread (1/4 inch thick), preferably whole wheat
  • 1 cup fontina or Gruyere cheese, shredded
  • 1-2 medium tomatoes
DIRECTIONS:
  1. Heat oil in a large skillet over medium heat.  Add onion and cook, stirring frequently, until golden brown, 5-7 minutes.  Add vinegar and cook until almost evaporated, about 1 minute.  Add garlic and cook, stirring, until fragrant, about 30 seconds.  
  2. 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.
  3. 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 of tomato.  Top with the remaining bread, sprayed-side up.  Press in the panini maker until crispy, 3-5 minutes.
Note: If you do not have a panini maker, make these sandwiches in a skillet.  Place a medium pan on top of them and add four 15 oz cans to the pan to weigh it down.  Cook 2-3 minutes per side.


Difficulty: medium
Time:  ~40 minutes
Source: eatingwell.com magazine May/June 2014

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