By Jennifer Hess, lastnightsdinner.net

1 bunch (about 5–6 cups chopped) Lacinato/Tuscan
kale or broccoli rabe
4 (1-inch-thick) slices crusty bread
1 garlic clove, peeled
Extra-virgin olive oil
Pinch kosher or sea salt
¼ teaspoon crushed red pepper flakes
1 cup (8 ounces) Narragansett Creamery mozzarella,
sliced lengthwise into 4 pieces
Flake sea salt for serving

Wash the greens well, leaving the leaves slightly wet. Remove any tough stems and roughly chop the leaves into 2-inch pieces.

Toast or grill the bread until golden. Rub the garlic clove on one side of each slice; set the toasts aside.

Warm 1 tablespoon extra-virgin olive oil in a sauté pan over medium heat. Add the remainder of the garlic clove, red pepper flakes, chopped greens and a pinch of salt. Toss the leaves until they are coated with oil.

Cover the pan and cook over medium-low heat until the leaves are very soft, stirring occasionally.

Place the toasts on a serving platter or individual plates; top with the sautéed greens and then the mozzarella slices. Sprinkle some flake sea salt over the mozzarella and drizzle with extra-virgin olive oil. Serves 4.

Note: For best results, place the wrapped mozzarella in a bowl of warm water for a few minutes to soften it and enhance its sweetness.