Kale Melt with Gouda and Walnut-Basil Pesto

Staff Writer
Kale Melt with Gouda and Walnut-Basil Pesto
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
704
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
  • 1 clove garlic, minced
  • 5-6 Ounces kale, stems removed, cut or torn into large chunks
  • 4 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.

 

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.

Nutritional Facts

Total Fat
52g
79%
Sugar
7g
N/A
Saturated Fat
11g
55%
Cholesterol
32mg
11%
Protein
20g
40%
Carbs
45g
15%
Vitamin A
500µg
56%
Vitamin B12
0.4µg
7.3%
Vitamin B6
0.4mg
19.8%
Vitamin C
106mg
100%
Vitamin D
0.1µg
N/A
Vitamin E
7mg
34%
Vitamin K
748µg
100%
Calcium
453mg
45%
Fiber
7g
27%
Folate (food)
189µg
N/A
Folate equivalent (total)
214µg
54%
Folic acid
15µg
N/A
Iron
5mg
28%
Magnesium
100mg
25%
Monounsaturated
30g
N/A
Niacin (B3)
5mg
26%
Phosphorus
372mg
53%
Polyunsaturated
9g
N/A
Potassium
660mg
19%
Riboflavin (B2)
0.4mg
24%
Sodium
636mg
26%
Thiamin (B1)
0.4mg
28.8%
Zinc
3mg
19%

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