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
721
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.

 

Nutritional Facts

Total Fat
28g
40%
Sugar
50g
56%
Saturated Fat
15g
63%
Cholesterol
1mg
0%
Carbohydrate, by difference
109g
84%
Protein
13g
28%
Vitamin A, RAE
369µg
53%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
52mg
69%
Vitamin K (phylloquinone)
832µg
100%
Calcium, Ca
420mg
42%
Choline, total
21mg
5%
Copper, Cu
1mg
0%
Fiber, total dietary
8g
32%
Folate, total
298µg
75%
Iron, Fe
13mg
72%
Magnesium, Mg
139mg
43%
Manganese, Mn
2mg
100%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
291mg
42%
Riboflavin
1mg
91%
Selenium, Se
18µg
33%
Sodium, Na
627mg
42%
Thiamin
1mg
91%
Water
143g
5%
Zinc, Zn
2mg
25%

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.