Toscana Kale Recipe

Prepare kale

Remove thick stems from the Tuscan kale and stack leaves. Roll or chiffonade and chop into roughly 1/2-inch ribbons until you have about 2 cups. Place chopped kale in a bowl.

Make dressing/marinade

In a small bowl whisk together 2 tablespoons olive oil, minced garlic, lemon juice, red wine vinegar, Dijon mustard, honey, red pepper flakes, 1/2 teaspoon sea salt and 1/4 teaspoon black pepper until emulsified.

Massage kale

Pour the dressing over the chopped kale and using clean hands massage the leaves for 1 to 2 minutes until they soften and wilt slightly. Taste and adjust seasoning (add up to remaining 1/2 teaspoon salt if needed). Let rest while preparing other components so flavors meld (5–10 minutes).

Prepare chicken

If using pre-grilled chicken, slice thinly. If cooking chicken breasts: heat 1 tablespoon olive oil in a skillet over medium-high heat, season breasts with 1/4 tsp salt and 1/4 tsp pepper, cook 4–6 minutes per side until internal temperature reaches 74°C (165°F). Let rest 5 minutes, then thinly slice. Toss sliced chicken with the chopped sun-dried tomatoes (reserving a few pieces for garnish) and the remaining 1 tablespoon olive oil to coat.

Assemble cheese and peppers

Tear or thinly slice the mozzarella. Drain and pat dry roasted red peppers if wet. Grate the Parmesan and mix into a small bowl with a pinch of black pepper.

Toast bread (optional)

Halve the ciabatta rolls horizontally. Butter cut sides lightly (about 1 tsp butter per roll). Place cut-side down on a preheated skillet or griddle over medium heat and toast until golden, 1–2 minutes. Remove from heat.

Build sandwich

On the bottom half of each roll, layer half of the massaged kale (press lightly so it nestles). Top kale with half the chicken and sun-dried tomato mixture, then distribute roasted red pepper slices. Add mozzarella slices, then sprinkle about 2 tablespoons grated Parmesan mixture over each sandwich. Finish with remaining kale if you like extra greens, then close sandwich with top roll.

Finish and serve

If you prefer a warmed sandwich, place assembled sandwiches in a preheated skillet or panini press and press/grill 2–3 minutes until cheese softens and bread is crisp. Cut each sandwich in half and serve immediately. Provide extra lemon wedges or drizzle (leftover dressing) to taste.