ROASTED TURKEY CARAMELIZED KALE PANINI RECIPES

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BEST TURKEY, MOZZARELLA, AND KALE PESTO PANINI RECIPE ...



Best Turkey, Mozzarella, and Kale Pesto Panini Recipe ... image

An insanely delicious—and stuffed—panini recipe.

Provided by DELISH.COM

Categories     dinner    lunch

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 11

1

bunch kale, leaves stripped and blanched

1 c.

fresh basil leaves

1/2 c.

extra-virgin olive oil, plus more for brushing bread

1/4 c.

freshly grated Parmesan

1/4 c.

walnuts

1

clove garlic

kosher salt

1

loaf ciabatta or focaccia

1/2 lb.

sliced turkey breast

1

large tomato, sliced

6 oz.

mozzarella, sliced

Steps:

  • Make pesto: In the bowl of a food processor, combine kale, basil, and oil and pulse until combined. Add Parmesan, walnuts, garlic, and salt and blend until combined. Slather pesto on ciabatta and top with turkey, tomatoes, and mozzarella. Brush bread with oil. Cook in a panini press (or in a skillet over medium heat with a heavy pan on top to press it down) until golden and cheese is melty.

CRISPY ROASTED KALE RECIPE | INA GARTEN | FOOD NETWORK



Crispy Roasted Kale Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     side-dish

Total Time 30 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 4

2 bunches curly kale (about 2 1/2 pounds)
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
Fleur de sel

Steps:

  • Preheat the oven to 350 degrees F. Arrange 3 oven racks evenly spaced in the oven.
  • Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem. Tear large leaves in half. Place the kale in a large bowl of water and wash it well. Drain the kale and dry it in a salad spinner. Dry the bowl, and put the kale back in the bowl.
  • Toss the kale with the olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Divide the kale among 3 sheet pans or roast them in batches. If you put too much kale on one pan, it will steam rather than roast and will never become crisp. Roast for 15 minutes, until crisp. Sprinkle with fleur de sel and serve hot. 

Nutrition Facts : Calories 175 calorie, FatContent 10 grams, SaturatedFatContent 1 grams, CholesterolContent 0 milligrams, SodiumContent 401 milligrams, CarbohydrateContent 19 grams, FiberContent 4 grams, ProteinContent 6 grams, SugarContent 0 grams

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