Greetings from the Sacramento airport! I’m en route to Atlanta for a few days of fun with some old friends. The last couple of days helping my friends move and unpack at their new home in Davis have been busy but exciting. I’m totally ready for a little down time though.
With the chaos of moving usually comes lots of take out and mish mash meals thrown together in a state of complete exhaustion. No one can locate dishes or silverware or plates, so you tend to just eat whatever is convenient. This has definitely been the case on this trip. I’m sure I’ll be following it up with lots of BBQ and delicious southern classics while I’m in Atlanta as well. I’m pretty sure my body is going to hate me after this week. You can’t always be super healthy all the time, but as long as you USUALLY pump yourself full of nutrition, then there is always room for a little BBQ and sweet tea.
While I’m chowing down on Chick-fil-A in the south, I’ll be pretending its this super nutrition packed panini I made last week. I’m kind of loving Eating Well magazine these days, and this sandwich was no exception.
Braised Greens and Cannellini Bean Panini recipe from Eating Well
For the Greens
- 1 1/2 pounds (about 2 bunches) hearty greens, such as kale or collards
- 3 tablespoons extra-virgin olive oil
- 2 large leeks, sliced 1/4-inch thick (see Tips), white and light green parts only
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon crushed red pepper
- 1 cup vegetable broth
- 2 tablespoons extra-virgin olive oil
- 3 spring onion bulbs or 3 shallots, thinly sliced
- 2 cloves garlic, thinly sliced
- 1/2 cup dry white wine
- 1 1/2 cups cooked cannellini beans or one 15-ounce can, rinsed
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 12 slices crusty whole-wheat bread
- Olive oil cooking spray
- To prepare braised greens: Strip leaves from stalks. Stack and slice the leaves into 1-inch strips. Thinly slice the stems into 1/4-inch pieces. Keep leaves and stems separate.
- Heat 3 tablespoons oil in a large Dutch oven over medium heat. Add leeks and the chopped stems and cook, stirring, until softened, 4 to 5 minutes. Stir in 1/4 teaspoon each salt, pepper and crushed red pepper. Add the sliced greens and broth. Reduce heat to low, cover and cook, stirring occasionally, until the greens are very tender, 20 to 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 bean spread: Meanwhile, heat 2 tablespoons oil in a medium saucepan over medium heat. Add onions (or shallots) and garlic and cook, stirring occasionally, until tender, 2 to 3 minutes. Add wine and cook until most of it is evaporated, 3 to 6 minutes. Stir in beans and 1/8 teaspoon each salt and pepper; cook until heated through, 1 to 2 minutes. Puree the bean mixture in a food processor until almost smooth. (Use caution when pureeing hot foods.)
- To prepare 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 maker (or toast in a pan like a grilled cheese sandwich) until hot and crispy.