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Braised Greens & Cannellini Bean Panini

March/April 2012

Your rating: None Average: 3.9 (22 votes)

A creamy spread of cannellini beans cooked with onion, garlic and white wine is the perfect match for tender braised greens. Press the two between pieces of crusty whole-wheat bread and you have an outstanding vegan panini.


Braised Greens & Cannellini Bean Panini

6 Reviews for Braised Greens & Cannellini Bean Panini

07/01/2015
Anonymous
Soooo Yummy

I made this using Swiss chard & kale. I didn't have any stock(and usually don't) so I added the same amount needed and replaced with water And a tiny corner of bullion cube.

I loveeeeed it and so did my super picky European mom.

Healthy and delish
Comments
07/01/2015
Anonymous
Soooo Yummy

I made this using Swiss chard & kale. I didn't have any stock(and usually don't) so I added the same amount needed and replaced with water And a tiny corner of bullion cube.

I loveeeeed it and so did my super picky European mom.

Healthy and delish
Comments
08/07/2012
Anonymous
Really tasty!

I loved this recipe! Used book Chou and chard as my greens as that's what I had and am less thrilled with the bitterness of collards. This reminded me of one of my favorite spinach-artichoke dips in flavor, without all the fat. May add a bit of lemon to it to brighten the flavors a bit more, but thought it was delicious as made. Dry panini'd on my cruisinart grill.

Comments
07/19/2012
Anonymous
A perfect combination of flavors and textures.

This marriage of braised greens and creamy bean puree is so delicious that the bread is optional. Really, just serve these two as side dishes tonight, then make panini with the leftovers tomorrow. Try making a double, or heck, even a triple batch of the bean mixture and freezing the extra in small containers. Then you'll be able to make these with less work and fewer dishes next time.

Very healthy meal, very delicious. You will want to have them again soon!
Comments
06/26/2012
Anonymous

While it does take about an hour to make, this recipe is worth it. I make it just for myself and eat it all week long for lunch.

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