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Cheesy Kale Grilled Pita Panini

Print Recipe
Servings 4 panini sandwiches
Calories 609 kcal

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.

Notes

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. 

Nutrition

Calories: 609kcalCarbohydrates: 66gProtein: 23gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 46mgSodium: 1.313mgPotassium: 395mgFiber: 5gSugar: 12gVitamin A: 5.532IUVitamin C: 47mgCalcium: 523mgIron: 3mg
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