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Kale with Mozzarella and Hot Pepper Jelly Panini

1 teaspoon olive oil
1 shallot, thinly sliced
1 bunch (8 oz) fresh kale, ribs removed, torn into bite-size pieces (6 cups)
1/8 teaspoon salt
2 tablespoons water
8 slices whole wheat artisan bread, 1/2 inch thick
4 tablespoons hot pepper jelly
4 oz. fresh mozzarella cheese, sliced, torn into small pieces

In 12-inch nonstick skillet, heat oil over medium heat until hot. Cook shallot in oil about 3 minutes or until softened. Add kale and salt; cook about 3 minutes or until wilted. Add water; cook 2 minutes longer, adding more water if needed. Set aside.

Heat panini grill to medium-high setting. Arrange bread slices on work surface. Spread jelly evenly over one side of each slice of bread (about 1 1/2 teaspoons each). Divide kale mixture evenly among 4 slices of bread; top each with one-fourth of the mozzarella cheese pieces. Gently press remaining bread slices on top of kale, jelly side down. Spray both sides of sandwiches with cooking spray.

Place sandwiches on grill. Close grill; grill 4 to 5 minutes or until cheese is melted and grill marks appear. Serve immediately.

from: Tablespoon.com

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