Kale and Provolone Grinders

Recipe printed from chiknpastry.com

Kale & Provolone Grinders
adapted from Bon Appetit, February 2012; makes 4

time commitment:  ~1 hour

ingredients
white bean puree
3 T olive oil, divided
3 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 15-ounce can cannellini beans with liquid
Kosher salt, freshly ground pepper

sandwiches
2 bunches of lacinato/Tuscan/dinosaur kale
Kosher salt
3 T olive oil, divided
1/2 head of garlic, cloves peeled and thinly sliced
1 t crushed red pepper flakes
2 c arugula or spinach
2 T fresh lemon juice
Freshly ground black pepper
4 6"–8"-long French rolls, split lengthwise
4 ounces thinly sliced provolone heese
1 jalapeño, seeded, very thinly sliced

instructions
white bean puree
Heat 1 T oil in a small saucepan over medium-low heat; add garlic and red pepper flakes. Cook, stirring often, until garlic begins to turn golden, about 4 minutes. Add beans with liquid. Bring to a simmer; cook, stirring often, until liquid thickens, about 10 minutes. Transfer to a food processor; add 2 T oil. Process until smooth. Season with salt and pepper.

sandwiches
Cook kale, 1 bunch at a time, in a large pot of boiling salted water for 2 minutes (return to a boil between batches). Transfer kale to a baking sheet; let cool. Squeeze dry; coarsely chop.

Heat a large pot over medium heat; add 2 T oil, garlic, and red pepper flakes. Cook, stirring often, until garlic is fragrant and beginning to turn golden, 2–3 minutes. Add kale and arugula/spinach; cook, stirring often, until stem pieces are just tender, 4–5 minutes. Add remaining T oil and lemon juice. Season with salt, pepper, and more juice, if desired. Spread out on a rimmed baking sheet and let cool. (you can do this a day early if you'd like)

Arrange racks in top and bottom thirds of oven; preheat to 400 F. Open rolls and arrange on 2 rimmed baking sheets. Spread bean purée on one side of each roll; add greens. Top with cheese, then jalapeño. Toast, rotating pans after 5 minutes, until cheese is melted, 7–10 minutes. Top, slice, and serve.

Comments