Prue says: “You can buy mozzarella almost anywhere but its more luxurious cousin, burrata, is still something of a rarity other than in the largest of supermarkets and the best delis. Burrata is basically mozzarella stuffed with cream: decadent in the extreme, and all the better for that. I like to eat this while the kale is still hot, as I like the contrast with the cold creamy burrata.”

Ingredients

large handful of roughly chopped curly kale leaves
½ red chilli, finely chopped
1 garlic clove, crushed
extra virgin olive oil
2–3 tbsp water
2 slices of sourdough bread
2 tsp black olive tapenade
1 burrata, drained of whey
½ tsp coriander seeds, toasted and slightly crushed
sea salt flakes

Method

Put the kale, chilli, garlic and 1 tbsp olive oil and all the measure water into a wok or frying pan and stir fry for 4-5 minutes until the water has evaporated and the kale is bright green and beginning to crisp around the edges. Take of the heat.

Toast the bread slices, duress thoroughly with the tapenade and drizzle a little olive oil over them. Put them on plates and arrange the kale on top.

Cut the burrata into 4 and put 2 pieces on top of each kale-covered toast. Sprinkle with coriander seeds and a pinch of salt.

Tips

There is more power in the seeds of chilli than in the flesh. So if you don’t like it too hot, deseed the chilli before chopping.
Kale with chilli and garlic makes really good crisps. Instead of stir-frying them, mix the kale leaves (which must be dry) thoroughly with the chilli, garlic and a little olive oil. Spread out in a single sparse layer on a baking sheet and cook in an oven preheated to 150°C/fan 130°C/Gas Mark 2 for 20 minutes, until dried out and crisped up.

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