If you’re looking for a quick and easy snack that still has a bit of luxury, look no further than burrata and kale. Burrata is everywhere these days and I’m still obsessed with its creamy, luscious, soft curds. It’s always burrata season!
The other day we had a ball of it in the fridge, just waiting for a special dish. But then I made a quick kale and tomato sauté and thought, hey, why not? We broke open the burrata on top and it was amazing because cheese and greens and tomatoes will forever have my heart.
Burrata and Kale Recipe
serves 1-2
- oil for the pan
- 1 bunch kale, striped and roughly chopped
- 1/2 cup tomato sauce of choice
- salt and freshly ground pepper
- 1 ball fresh burrata
- extra virgin olive oil, if desired
Heat up a touch of oil in a large pan over medium heat. Add the kale and cook, stirring occasionally, until wilted. Add the tomato sauce and cook until kale is tender and sauce is heated through. Taste and season with salt and pepper.
Scoop the kale and tomatoes onto a plate and top with a ball of burrata. Break open, and drizzle with oil and season with salt and pepper. Enjoy!
