Kale, Grilled Garlic and Cheddar Panini
Kale, Grilled Garlic and Cheddar Panini is a lacto ovo vegetarian recipe with 4 servings. This main course has 540 calories, 16g of protein, and 39g of fat per serving. For $1.36 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. If you have apple cider vinegar, water, kale, and a few other ingredients on hand, you can make it. It will be a hit at your The Fourth Of July event. 3365 people have tried and liked this recipe. From preparation to the plate, this recipe takes around 1 hour. It is brought to you by Panini Happy. All things considered, we decided this recipe deserves a spoonacular score of 91%. This score is outstanding. If you like this recipe, you might also like recipes such as Grilled Cheddar Cheese Panini with Pancettan and Hot Mustard, Honey Walnut-Crusted Aged Cheddar Panini – The Ultimate Panini Press Cookbook, and lemon garlic grilled kale.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 40 minutes
Ingredients:
1 tablespoon apple cider vinegar
4 tablespoons butter, room temperature
Coarse salt
1 tablespoon extra virgin olive oil
1 head garlic
1 pound kale, rinsed, stems removed and roughly chopped
1/8 teaspoon crushed red pepper flakes
8 slices rustic white bread, sliced from a bakery loaf
1 shallot, thinly sliced
4 ounces sharp cheddar cheese, sliced
1/2 cup water
Equipment:
aluminum foil
panini press
grill
dutch oven
pot
butter knife
Cooking instruction summary:
Heat the panini maker to medium-high heat.Peel away the outer skin from the head of garlic, keeping the individual cloves intact. Slice off 1/4-inch from the top of the garlic, exposing the cloves. Lay the garlic on a piece of aluminum foil large enough to wrap it. Drizzle the cut side with olive oil and season it with salt. Wrap the garlic in the foil. Place the cut side down on the grill and grill the garlic until the cloves are very soft and tender, about 30 minutes. Once they’re cool enough to touch, squeeze the roasted garlic cloves out of their skins. Keep the panini maker on.In the meantime, prepare the kale. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the shallots and cook them, stirring, until they’re tender and fragrant, about a minute.Add the red pepper flakes and the kale and carefully toss the kale to coat it in the oil. Pour in the water. Cover the pot, reduce the heat to medium-low and cook the kale for another 10 minutes. Remove the pot from the heat, stir in the vinegar and season the kale with salt to taste.For each sandwich: Spread butter on two slices of bread to flavor the outside of the sandwich. Flip over one slice of bread and use a butter knife to spread 1/4 of the soft cloves of roasted garlic on the other side. Top the garlic with sautéed kale and cheese. Close the sandwich with the other slice of bread, buttered side up.Grill the panini, two at a time, until the cheese is melted and the bread is toasted, 4 to 5 minutes.
Step by step:
1. Heat the panini maker to medium-high heat.Peel away the outer skin from the head of garlic, keeping the individual cloves intact. Slice off 1/4-inch from the top of the garlic, exposing the cloves. Lay the garlic on a piece of aluminum foil large enough to wrap it.
2. Drizzle the cut side with olive oil and season it with salt. Wrap the garlic in the foil.
3. Place the cut side down on the grill and grill the garlic until the cloves are very soft and tender, about 30 minutes. Once they’re cool enough to touch, squeeze the roasted garlic cloves out of their skins. Keep the panini maker on.In the meantime, prepare the kale.
4. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
5. Add the shallots and cook them, stirring, until they’re tender and fragrant, about a minute.
6. Add the red pepper flakes and the kale and carefully toss the kale to coat it in the oil.
7. Pour in the water. Cover the pot, reduce the heat to medium-low and cook the kale for another 10 minutes.
Remove the pot from the heat, stir in the vinegar and season the kale with salt to taste.For each sandwich
1. Spread butter on two slices of bread to flavor the outside of the sandwich. Flip over one slice of bread and use a butter knife to spread 1/4 of the soft cloves of roasted garlic on the other side. Top the garlic with sautéed kale and cheese. Close the sandwich with the other slice of bread, buttered side up.Grill the panini, two at a time, until the cheese is melted and the bread is toasted, 4 to 5 minutes.
Nutrition Information:
covered percent of daily need
