This cheesy kale pita panini will turn kale haters into believers. This is a decidedly adult grilled cheese sandwich that will have you craving kale. A heap of kale, flavoured with onions, garlic and Aleppo pepper wilts down into a glorious pile of shiny tangy greens. Mixed with some mozzarella, Fontina and Gouda, this panini will satisfy both your grilled cheese craving and your need for green nutrients. Don’t omit the finishing drizzle of hot honey.
Check out how it all comes together:
Get to Know the Different Varieties of Kale
If you had told me a few years ago that I would actually crave a kale salad, I would have thought you were crazy. I used to hate kale. It made my throat itchy.
Apparently, I was doing it all wrong. I was buying curly kale, and using it raw, in salads. Curly kale is best for blending into smoothies or sauteeing, stews and soups, where the heat can mellow it’s bitter bite.
For eating raw, Tuscan Kale (aka Lacinato Kale or Dinosaur Kale or Cavalo Nero/Black Kale) is a better choice. It is a bit more tender than the curly variety and the flavour, while still quite earthy, has an almost nutty sweetness. You need to remove the stems, slice it quite thinly and let it sit in the dressing for about 10 minutes before serving. That will help to tenderize it.
Keys to Success for Cheesy Kale Pita Panini
If you don’t have a panini press, just heat a frying pan over medium heat. Place stuffed pita onto the hot pan. Place another heavy pan, like a cast iron pan, onto the sandwich, then add two heavy cans to the top pan. Press down on the cans to compress the sandwich.
Since you are sautéing the kale, either curly or Tuscan kale can be used here. Just make sure you remove the leaves from the stems and slice them very thinly.
For the cheese, use a good mix of flavourful melting cheeses. I used mozzarella, Gouda and Fontina. Monterey Jack would be a good choice as well.
Rather than trying to cut a pocket into the pita to stuff it, make your life easier and just slice the pita in half so that you can top it like a sandwich made with two slices of bread.
Don’t be shy with the Aleppo pepper or red pepper flakes. Cheese is bland and needs something to wake it up.
Be picky about your pita. Not all pita bread is created equal. There are some brands out there that have the texture of cardboard. You want a thick fluffy pita. I love Angel Bakeries pita (I find it at Whole Foods).
Cheesy Kale Grilled Pita Panini
Equipment
- Panini press optional, see note
Ingredients
- 185 grams black kale (also called lacinato kale) about 1 small bunch
- 1 Tablespoon olive oil
- 180 grams yellow onion about 1/2 a large onion, finely diced
- 2 cloves garlic finely minced on microplane grater
- 1 teaspoon Aleppo pepper
- 75 grams pesto about 1/3 cup
- 227 grams shredded cheese I used a mix of mozzarella. gouda and fontina
- 1/2 teaspoon Diamond Crystal Kosher salt
- 1/4 teaspoon black pepper
- 340 grams pita 4-five inch pitas, each pita about 85 grams in weight
- 1 tablespoons olive oil for brushing the outside of pita
- 2 tablespoons hot honey for drizzling onto finished panini
Instructions
- Wash kale leaves. Strip kale leaves from stem. I find the tip of a paring knife is the best job for separating the leaf from the stem. Discard stems. Pile the leaves up and use a sharp chef's knife to slice across into 1/4 inch strips.
- Heat a large sauté pan over medium heat. Add olive oil and diced onions. Sauté over medium heat until onions are tender, about 4-5 minutes. If onions start to burn add about 1/4 cup water. Add minced garlic and cook for an additional minute. Stir in Aleppo pepper.
- Add kale and cook, tossing, until kale is wilted down. This will take 1-2 minutes. Transfer kale and onions to a large mixing bowl.
- Add pesto, shredded cheese, salt and pepper to kale mixture. Mix well until everything is well combined.
- Preheat panini press. (see note if you do not have panini press). Slice pita in half horizontally, and spread 1/4 of the kale and cheese mixture onto each pita. Brush both sides of pita with olive oil.
- Place 2 pita onto the panini maker and grill for about 5 minutes, until cheese is melted and pita is golden brown. If using a skillet, flip the pita over at the 3 minute mark and grill for an additional 2 minutes. Repeat with remaining 2 pita.
- Drizzle with hot honey and serve.