Serves 4

4 Each Balls of Fresh Quality Burrata
3/4 Lb Tuscan Kale (also known as Black Cabbage; can substitute other, Mild Braising Greens)
1 Each Ciabatta, small loaf (or other light, airy country White Bread, but not Wonder-Style)
1 Each Garlic Clove, large, peeled and cut open
1/2 Cup Extra Virgin Olive Oil, high quality, low-acid
1 1/2 Tspn Fleur De Sel, or other quality, not-too-small sea salt

Clean the kale by removing the stems, cutting into ½” squares and soaking in cold water. Remove the kale from the water, drain, and prepare a pot of boiling salted water. Blanch the kale in rapidly boiling water for 5 minutes, remove with skimmer, and plunge immediately into ice water. When cold, remove and squeeze dry. To braise, place blanched kale and half of the olive oil over a very low flame, bring to a simmer, cover, and let cook until very tender, approximately 15-20 minutes. Should still be juicy, but not wet. Meanwhile, cut bread into ¾” thick slices, then again to make squares about 3” by 3”. Brush with olive oil on both sides, and place under a broiler, or in a very hot oven and toast until crisp and browned on the outside, but still soft on the inside. Immediately rub all sides with the cut side of the garlic. When toasts are prepared, place a little of not-too-juicy kale on each piece, top with a thick slice of Burrata, drizzle with remaining olive oil and sprinkle thoroughly with salt. Serve immediately, with lemon wedges for garnish.