With sundried tomatoes!

I always have good intentions when I buy kale but I find that I get so much of it and can’t use it fast enough… so this time I’m really trying to use it all before it goes bad.

Now, firstly, I realize what is pictured is not a panini but the “delivery” doesn’t really matter, though using panini probably would have been easier to eat… this was a little messy, but so delicious!

I used a couple pieces of naan and I used the quesadilla plates on our Foreman Grill but, like I said, panini bread on a grill press would also easily work.

The best part about this recipe is that it works for things other than a panini. Add a tomato sauce and toss it on some pasta. Or even an alfredo style sauce on pasta. Or maybe a risotto. These 3 simple ingredients are so versatile and make a lovely combination.

Ingredients: 2 servings

• 2 cups mushrooms, sliced
• 2 cups kale, de-stemmed and torn to bite size pieces
• 1 cup sundried tomatoes, chopped

Directions

1. Heat 1 tbsp oil in a pan. Add the mushrooms and cook until shiny and start to reduce.
2. Add kale and heat until wilted.
3. Add sundried tomatoes and stir to mix and heat through.

Additional Ingredients:

• Panini (or naan)
• Mayonnaise (vegan, if applicable)
• Guacamole
• Lettuce
• Dijon mustard
• Goat cheese (if you’re not vegan)

Directions

1. Using whatever bread you want, prepare how you see fit. Yes, I included goat cheese on the list because I think it would be yummy!
2. On my sandwich, I used mayonnaise, guacamole and lettuce.
3. Put in your assembled sandwich in a press and heat or grill desired amount.
4. Enjoy!