Are you going to a barbecue today? After a heinously rainy/windy/cloudy/chilly week in the Northeast, I relish the sunshine and the chance to eat outdoors (it’s so much better, right?!). A veggie dog is on the menu for me today, but I wanted to post this recipe from Mark Bittman, a fave around these parts, and his genius sandwich that will convert any kale-hater into a kale-believer. (With parm and avocado added, it’s not hard to love this overexposed supergreen).
Mark Bittman’s Kale Sandwiches With Avocado
via from SELF Magazine
4 tbsp. olive oil, divided
1/4 c. balsamic vinegar
2 tbsp. Dijon mustard
1/2 tsp. dried thyme or tarragon
1 lb. kale, stems & center ribs discarded
1 c. canned fava, garbanzo or cannellini beans, drained & rinsed
1 garlic clove
1/4 c. grated Parmesan
8 slices whole-grain bread
1 ripe avocado, sliced
salt & pepper to taste
In a small jar, combine 2 tbsp. oil, vinegar, mustard, thyme and 1/4 c. water; season with salt and pepper. Cover and shake until well combined. Stack kale leaves and roll into a cigar shape. Slice into thin strips; turn 90 degrees and slice again crosswise until you have what looks like kale confetti. Toss in a bowl with vinaigrette. In a food processor, blend beans, garlic and salt to taste for less than a minute. Add remaining 2 tbsp. oil slowly through the feed tube, blending, until mixture is smooth. Stir in Parmesan. Spread 1 slice whole-grain bread with 1/4 bean spread; top with 1/4 kale, 1/4 avocado and another bread slice. Repeat with remaining bread, spread, kale and avocado.