Makes 6 servings

For braised greens:
2 bunches kale or collards
2 large leeks, sliced 1/4-in thick, white and light green parts only
1/4 tsp salt
1/4 tsp freshly ground pepper
1/4 tsp crushed red pepper
1 cup vegetable broth

White Bean Spread
2 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
1/8 tsp salt
1/8 tsp freshly ground black pepper

12 slices crusty whole-wheat bread
Olive oil cooking spray

To prepare braised greens:
Strip leaves from stalks. Stack and slice the leaves into 1-inch strips. Thinly slice the stems into 1/4-inch pieces. Keep leaves and stems separate.

Heat a large Dutch oven and soften the leeks and chopped stems in a little water. Stir in the seasonings. Add the sliced greens and broth. Reduce heat to low, cover and cook, stirring occasionally, until the greens are very tender, 20 to 25 minutes. Uncover, If there's any liquid left in the pan, continue cooking for another minute or two until it is nearly gone.

To prepare bean spread:
Soften onions (or shallots) and garlic in some water (about 2-3 minutes). Add wine and cook until most of it is evaporated, 3 to 6 minutes. Stir in beans and 1/8 teaspoon each salt and pepper; cook until heated through, 1 to 2 minutes. Pureé bean mixture in a food processor until almost smooth.

To prepare panini: Coat one side of each slice of bread with cooking spray. With the sprayed side down, spread equal portions of the bean puree on 6 slices of bread. Top each with equap portions of the greens. Top with the remaining pieces of bread, sprayed-side up. Press in a panini maker until hot and crispy.

If you don't have a panini maker, take four 15-oz cans and a medium skillet (NOT nonstick) by the stove. For each batch, heat 1 Tbsp canola oil in a large non-stick skillet over medium heat. Place 2 sandwiches in that pan. Place the medium skillet on top, then weigh it down with the cans, Cook the sandwiches until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the sandwiches, replace the top skillet and cans, and cook until the second side is golden, 1-3 minutes more.

Greens and spread keep for up to 3 days in the fridge.