Kale Melt with Gouda and Walnut-Basil Pesto

Kale Melt with Gouda and Walnut-Basil Pesto
Staff Writer

Suzanne Lehrer

Raw kale salad may have its health benefits, but it's arguably not the most fun way to eat your vegetables. Smashing it into a sandwich with nutty Gouda and a quick homemade pesto is a serious improvement. If you're looking to fast-track this, because you absolutely cannot wait to eat, use store-bought pesto instead.

2
Servings
785
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2  Cup  walnuts
  • 1  Cup  fresh basil leaves
  • 1/4  Cup  fresh parsley
  • 1/4  Cup  plus 4 teaspoons olive oil, plus more for brushing the bread
  • Kosher salt, to taste
  • clove garlic, minced
  • 5-6  Ounces  kale, stems removed, cut or torn into large chunks
  • large slices thick whole-wheat or grain bread
  • 2  Ounces  aged Gouda, shaved or sliced

Directions

Toast the walnuts in a dry pan over medium heat, stirring frequently, until fragrant and slightly darker in color, 2 to 3 minutes. Transfer to a food processor, and pulse until coarsely ground. Add the basil and parsley and pulse just to combine. With the motor running, pour in ¼ cup olive oil until combined. Season with salt.

Heat 2 teaspoons oil in a saute pan over medium heat. Add the garlic and saute until fragrant, 1 minute, stirring, and then add the kale and saute until just wilted, 4 to 5 minutes. Remove from the heat.

Brush 1 side of each bread slice with olive oil, and gently sprinkle with salt. Spread the pesto onto the un-oiled side of 2 of the bread slices, and top each with the kale. Divide the Gouda on top of the kale.

Heat the remaining 2 teaspoons oil in a large saute pan, and transfer all 4 slices to the pan. Cook for 1 to 2 minutes to start toasting the bread and melting the cheese, and then cover with a lid until cheese is totally melted, about 1 minute longer. Top the kale slices with the toasted bread slices.

 

Nutritional Facts

Total Fat
42g
60%
Sugar
50g
56%
Saturated Fat
16g
67%
Cholesterol
1mg
0%
Carbohydrate, by difference
97g
75%
Protein
13g
28%
Vitamin A, RAE
369µg
53%
Vitamin C, total ascorbic acid
51mg
68%
Vitamin K (phylloquinone)
831µg
100%
Calcium, Ca
307mg
31%
Choline, total
21mg
5%
Copper, Cu
1mg
0%
Fiber, total dietary
6g
24%
Folate, total
178µg
45%
Iron, Fe
8mg
44%
Magnesium, Mg
93mg
29%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Phosphorus, P
143mg
20%
Selenium, Se
10µg
18%
Sodium, Na
592mg
39%
Water
142g
5%
Zinc, Zn
1mg
13%

Kale Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Kale Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.