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Braised Greens & Cannellini Bean Panini

A creamy spread of cannellini beans cooked with onion, garlic and white wine is the perfect match for tender braised greens. Press the two between pie
6 Servings -
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Servings:6  | Calories:287 | Total Fat:15g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 15g
23 %
Sat Fat 2g
10 %
Total Carb 31g
10 %
Fiber 2g
8 %
Sugars 3g
Cholesterol 0mg
0 %
Sodium 597mg
25 %
Protein 6g
12 %
37% Bread
26% Others combined
21% Extra-virgin olive oil
14% Extra-virgin olive oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 1/2 pounds (about 2 bunches) hearty greens, such as kale or collards
3 tablespoons extra-virgin olive oil
2 large leeks, sliced 1/4 inch thick (see Tips), white and light green parts only
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon crushed red pepper
1 cup vegetable broth
2 tablespoons extra-virgin olive oil
3 spring onion bulbs or 3 shallots, thinly sliced
2 cloves garlic, thinly sliced
1/2 cup dry white wine
1 1/2 cups cooked cannellini beans or one 15 ounce can, rinsed
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
12 slices crusty whole-wheat bread
Olive oil cooking spray

Directions : View recipe directions on
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