Kale Sandwiches with Avocado |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The taste of kale is tempered by old favorites like cheese and avocado. —Bittman Ingredients:
4 tablespoons olive oil, divided |
1/4 cup balsamic vinegar |
2 tablespoons dijon mustard |
1/2 teaspoons dried thyme or tarragon |
1 pound kale, stems and center ribs discarded |
1 cup canned fava, garbanzo or cannellini beans, drained and rinsed |
1 garlic clove |
1/4 cup grated parmesan |
8 slices whole-grain bread |
1 ripe avocado, sliced |
Directions:
1. In a small jar, combine 2 tablespoons oil, vinegar, mustard, thyme and 1/4 cup water; season with salt and pepper. Cover and shake until well combined.
2. Stack kale leaves and roll into a cigar shape. Slice into thin strips; turn 90 degrees and slice again crosswise until you have what looks like kale confetti. Toss in a bowl with vinaigrette.
3. In a food processor, blend beans, garlic and salt to taste for less than a minute. Add remaining 2 tablespoons oil slowly through the feed tube, blending, until mixture is smooth. Stir in Parmesan.
4. Spread 1 slice whole-grain bread with 1/4 bean spread; top with 1/4 kale, 1/4 avocado and another bread slice. Repeat with remaining bread, spread, kale and avocado.
5. Per serving: 453 calories, 23 g fat, 4 g saturated fat, 49 g carbohydrate, 11 g fiber, 16 g protein Nutritional analysis provided by Self
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