• 3 packed cups Nature’s Greens® Organic Tuscan Kale
• Salt and freshly ground black pepper
• 4 slices sourdough bread
• Extra virgin olive oil
• 1/4 cup basil pesto
• 1 large tomato, sliced
• 4 oz (2 – 2 oz balls) burrata (see notes)

1. Bring a medium saucepan of water to a boil. Season with salt and add kale, cooking about 3 minutes, until kale is bright green and tender. Drain well on a paper towel lined plate and season with salt and pepper.
2. Brush bread lightly with olive oil on both sides. Divide pesto among each bottom slice and top with kale. Add tomato to each and sprinkle with a bit more salt and pepper.
3. Tear the burrata and place on top of the tomatoes. Drizzle with a bit of olive oil and, lastly, a bit more salt and pepper.
4. Top with bread and grill on a pre-heated panini press about 6 minutes, or according to press instructions, until golden brown and cheese is melted.

Notes: If you cannot find burrata, sliced or shredded mozzarella cheese makes a great substitute.