What's This?
Serving size 6
Prep Time
Total Time


1 ½ lb (about 2 bunches) hearty greens, such as kale or collards3 Tbsp large leek, sliced 1/4-inch thick (see Tips), white and light green parts only2 large leeks¼ tsp salt¼ tsp freshly ground pepper¼ tsp crushed red pepper1 cup vegetable broth2 Tbsp extra virgin olive oil3 spring onion bulbs or 3 shallots, thinly sliced2 clove garlic, thinly sliced½ cup dry white wine1 ½ cup cooked cannellini beans or one 15-ounce can, rinsed⅛ tsp salt⅛ tsp freshly ground pepper 12 slices crusty whole-wheat bread olive oil cooking spray


1. 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.

2. 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.


3. 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.)

4. 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 until hot and crispy. (Don’t have a panini maker? See Tips.)

Tips: To clean leeks, trim and discard green tops and white roots. Split leeks lengthwise and place in plenty of water. Swish the leeks in the water to release any sand or soil. Drain. Repeat until no grit remains.

To Make Ahead: Cover and refrigerate braised greens and bean spread in separate containers for up to 3 days.

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Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 6 Total

  • Calories 381 18%
  • Calories from fat 108 30%
  • Total Fat 12gm 17%
  • Sodium 710mg 32%
  • Total Carbohydrates 52gm
  • Fiber 8gm
  • Protein 11gm

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Dinner, Healthy, High Fiber, Low Cholesterol, Low Fat, Vegetable, Bean & Legume, Mediterranean, Italian, Easy, Braising, Picnic, Super Bowl

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