Ok, first, yes, that is a stock image and, yes, it does appear to be an uncrustable.  Sorry, I can’t keep these around long enough to get a picture!  I will work on it.  In any case, these are perfect for dipping into soup or sauce or for little hands to grip while a little person runs around and nibbles.  Sorry for the bits of food they will leave around the house.  But, hey, vegetables!


8 slices of bread – I prefer/suggest a hearty seeded whole wheat but just about any would work

8 oz of your favorite leafy green – kale, swiss chard, spinach

Splash of apple cider

Large sprinkle of paprika



2 tbsps salted butter, melted

Olive oil


Heat a splash of olive oil in a skillet.  Add the greens and a splash of cider and cook until wilted.  This will vary depending on the greens you chose. Mix in the paprika, salt and pepper to taste and remove the greens to a bowl.  Set 4 pieces of bread down on a board or the counter and pile some of the greens on each one. Top with another piece of bread and find an appropriately sized glass or bowl or cutter to cut around the greens so you end up with a round sealed sandwich (pinch the edges if they are not sealed well enough).  Brush both sides of each with the melted butter. Heat the same skillet you used to cook the greens and fry up the veggie pockets until they are golden brown, about 2-3 minutes per side.

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