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Burrata, Escarole, and Chili Flakes

Susie Theodorou

Softly wilting the greens mellows their bitterness, and contrasting them with the heat of Calabrian chili and the richness of burrata is a perfect entrée into the many bitter greens and chicories available in the winter months.

Serves 4

3 tablespoons extra virgin olive oil

1 small head escarole or 1 bunch dandelion leaves, washed
and dried

½ teaspoon Calabrian chili flakes

juice of ½ lemon

6 ounces burrata

1. Heat the oil in a frying pan and add the escarole or dandelion leaves and chili flakes. As soon as the leaves wilt, drain them and place on a serving plate. Add the lemon juice to the pan juices, and season with salt and pepper.

2. Partially split open the burrata into 4 pieces on the escarole or dandelion leaves, spoon the oil juices on top, and let stand for 5 minutes. Serve warm.

From Mediterranean by Susie Theodorou, published by Kyle Books, © 2018.
Photographs by John Kernick.

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