Kale And Burrata On Garlicky Toasts

• 1 Large bunch lacinto kale ribs removed and cut into thin strips
• 2 Cloves garlic, sliced
• 1 tablespoon Olive oil
• 1/4 teaspoon Crushed red pepper
• 1 teaspoon Lemon zest
• 1 Baguette
• 2 Cloves garlic, slightly smashed
• 2 Balls of burrata cheese. Carefully sliced into quarters
• Olive oil and salt and pepper for garnishing.
• 2 tablespoons Pine nuts, toasted

1. In a large skillet heat the olive oil over medium. Add the garlic, red pepper, and kale stirring to allow the oil to coat. Sprinkle with salt. Saute carefully for about 10-15 minutes - lower the heat if your garlic is getting too brown. It should get toasty but not too dark. Cook until the kale is tender but it will be dry and starting to get a bit brown. This is good :). When the kale is cooked remove from heat and add the pine nuts and lemon zest. Season with salt and pepper.
2. Meanwhile, slice your baguette on the diagonal and brush with olive oil on each side. Season with salt and pepper. Broil the slices until just lightly browned on each side. As soon as it is done, rub with the smashed garlic on each side. Discard leftover garlic.
3. Top each toast with kale and a slice of burrata. Drizzle generously with olive oil to moisten the kale.

lacinto kale, garlic, olive oil, red pepper, lemon zest, baguette, garlic, carefully, olive oil, nuts

Taken from food52.com/recipes/32924-kale-and-burrata-on-garlicky-toasts (may not work)