There is little as lush in the cheese world as burrata, a style of mozzarella that encloses a bubble of cream. It offers a textural kind of two-for- one: when you tear into the outer layer of cheese, the cream melts out. You can find burrata packed in water with other fresh mozzarellas in the cheese section.
This riff on creamed spinach takes on the heartier winter standard, kale—but any greens work well. We like to add the tops of our radishes and beets for some seriously earthy flavor.
Ingredients
- 6 ounces pancetta, chopped
- 4 cloves garlic, minced
- 1 cup stock, any kind
- 2 tablespoons apple cider vinegar
- 3 bunches kale, or mixture of other winter greens, tough stems removed, leaves chopped, about 12 cups
- Kosher salt and fresh ground black pepper
- 1 large onion, sliced in half moons
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 4 balls of burrata cheese
Preparation
In a large pot over medium heat, cook the pancetta until crisp and fat is rendered. Remove and reserve. Add garlic and stir, cooking until just golden. Add stock and vinegar; bring to a simmer, scraping brown bits from the bottom of the pot. Add greens, stirring as they cook down. Season with salt and pepper. Partially cover and simmer until tender, 30-40 minutes, stirring occasionally.
Meanwhile, melt butter over medium low heat and add olive oil. Add onions, a pinch of salt, and cook slowly, stirring often, until caramelized. This is a slow and careful process, different from browning, and it will take 30-40 minutes.
Stir caramelized onions into the greens, and taste for seasoning. Spoon about a cup of greens with their likker into a bowl. Top with a ball of burrata and a healthy sprinkle of reserved pancetta.
