This pita panini is so fast and simple to throw together and so absolutely scrumptious it is surely to become one of your go-to sandwiches.
Everybody knows I LOVE my pita panini sandwiches. And everybody knows I LOVE my kale. I always have pita and I ALWAYS have kale in my fridge. Whether I’m planning on eating it raw in a salad, sauteed, wilted down in soups or stews, or simply juiced or added to smoothies, I LOVE LOVE LOVE kale! And I’ve been on a big edamame kick lately too. It’s such a healthy and convenient thing to have on hand for a quick snack or to throw in a salad, stir fry, or even in hummus.
So I sauteed some kale with some seasonings and while that was working I put some red kidney beans in a bowl, added my avocado and salsa verde and mashed it up with a fork. Then I added a little bit of spice, some frozen corn and edamame, and some nutritional yeast (another one of my favorite foods as you may have already noticed) and mixed it up some more. Honestly, I could’ve eaten this alone and been happy.
But then I cut my pita in half around the circumference (it would be good on a sprouted-grain tortilla too) and smooshed the bean mixture on half of the pita circle.
By this time my kale had wilted down a lot. I squeezed a little bit of fresh lime juice on it for some freshness and piled the kale on top of the bean/corn/avocado mix.
I folded the other side of the pita over and put it in the panini press. You know which one – my favorite Cuisinart Griddler and I had the grill pan sides up so I could get some grill marks on it. Oh yum, I’m getting hungry again just writing this…
KALE & KIDNEY BEAN PITA PANINI
Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Serves: one
- Coconut oil cooking spray
- 2 cups kale, washed & chopped (I buy organic bagged kale)
- ⅛ teaspoon granulated garlic or to taste
- Dash of ground cumin
- Freshly ground sea salt and black pepper to taste
- ½ cup prepared red kidney beans (or canned, rinsed well & drained)
- 40 grams avocado
- 2 teaspoons salsa verde
- ⅛ teaspoon granulated garlic
- ⅛ teaspoon freshly ground black pepper
- Dash of ground cumin
- Dash of cayenne (be careful – this is hot!)
- 1 tablespoon frozen corn kernels
- 1 tablespoon frozen edamame
- 2 tablespoons nutritional yeast, divided
- ½ whole grain pita such as Sami’s whole wheat oatmeal pita
- Spray a large skillet with coconut oil cooking spray and heat over medium-high heat. Preheat your panini press to medium heat.
- Add the kale to the skillet and spray with a little more of the coconut oil. Season with the garlic, cumin, pepper, and a little bit of salt and cook down, stirring occasionally.
- Meanwhile, add the beans, avocado, and salsa verde to a medium-sized bowl and mash together with a fork. Add the spices, corn, edamame, and one tablespoon of the nutritional yeast and stir well.
- Place the pita half on a plate and smoosh the bean/avocado mixture onto one side of the pita. By this time the kale should have completely wilted down. Place the kale on top of the bean mixture and top that with the remaining tablespoon of nutritional yeast. Fold the other side of the pita over and place the sandwich in the panini press.
- Close the lid and let the panini cook for 3 to 5 minutes or until browned. Make sure to check it often to ensure you end up with it browned just as much as you like it.
The avocado is so creamy and the nutritional yeast kind of melts into all of the other ingredients and gives it that perfect cheesy flavor – not over the top, but just right. I LOVE KALE…and everything else in this panini. And everything, I mean EVERYTHING in it is sooooooooo nutritious! Your body will be as happy as your brain after eating this. I love paninis.