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Chard Panini with Bean Spread

 
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These delicious panini is made with whole grain bread, spread with creamy yet tasty white bean spread, topped with swiss chard that's braised in a mixture of broth and wine. It fills you up, gives you all the nutrients you need, and satisfies your tummy.

Yield

2

servings

Prep

15

min

Cook

35

min

Ready

50

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

8 ounces swiss chard
or kale, beet greens, collards
1 tablespoon olive oil
1 each onions
chopped
1 x salt and black pepper
to taste
*
1 x red pepper flakes
to taste, optional
*
½ cup stock
vegetable or any broth
Bean spread:
½ tablespoon olive oil
½ each red onion
chopped
1 clove garlic
chopped
3 tablespoons white wine
dry
½ cup white beans
cooked, any kind, or canned and well drained
1 x salt and black pepper
to taste
*
Panini:
4 slices whole wheat bread
*
1 x olive oil
for brushing the bread
*

Directions

To cook the greens:

Thoroughly wash the greens in cold water three times to get rid of the dirt.

Trim the tough ends off, chop the stems into ¼ inch slices, set aside.

Then chop the leaves into 1-inch pieces. Set separately with stems.

Heat the oil in a large nonstick skillet over medium hight heat.

Add the onions, stirring occasionally, and cook until the onions are browned and soft, about 5 minutes.

Stir in the prepared stems, and cook until the stems start to become soft, another 3 minutes.

Add the greens in bunches until the leaves are wilted.

Pour the broth into the skillet.

Reduce the heat to low, cover and cook, stirring a few times, until the greens are very tender, about 15 minutes.

Remove the lid, and keep simmering until all the liquid is evaporated.

Season with salt, black pepper, and red pepper flakes to taste.

Remove from the heat, and set aside.

To make the bean spread:

While you are cooking the greens, heat ½ tablespoon of olive oil in a small nonstick skillet over medium-high heat.

Add the red onions and garlic, stirring once a while, and cook until onions start to brown and tender, about 5 minutes

Pour in the wine, and simmer until most of the wine has been evaporated, about 4 minutes.

Add the beans, stirring often, and cook until beans are well combined and well heated, about 3 minutes.

Transfer the bean mixture into a food processor, process until the mixture is smooth.

To make the panini:

Preheat the panini maker.

Brush one side of each slice of bread with olive oil.

Set the bread slices on a cutting board or a large plate with the oiled side down.

Spread same amount of the bean mixture on 2 slices of bread.

Place same amount of the braised greens evenly on top of bean mixture.

Place the remaining slices of bread on top, oiled-side up.

Arrange the sandwiches in a panini maker, and cook until golden, brown and crispy.

Note: If you don't have a panini maker, just simply cook the sandwiches in a hot nonstick skillet over medium or medium-low heat like making a grilled cheese.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 400g (14.1 oz)
Amount per Serving
Calories 30728% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 246mg 10%
Total Carbohydrate 10g 10%
Dietary Fiber 5g 20%
Sugars g
Protein 15g
Vitamin A 20% Vitamin C 22%
Calcium 10% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

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