This is a terrific dish at Mintwood Place, one of my favorite restaurants, and I was pretty excited when they published it in the paper. Frying kale, though, is definitely kind of a pain (it splatters!).
1 1/2 tablespoons (1 ounce) tamarind pulp (including seeds; see headnote)
1/2 cup water
1 tablespoon extra-virgin olive oil
1 teaspoon honey
1/2 teaspoon fine sea salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
1/2 small firm, tart apple, such as Granny Smith
2 cups peanut oil or grapeseed oil, for frying
1 cup lightly packed small red Russian or other curly kale leaves, removed from the stem
1 cup lightly packed baby lacinato kale leaves (or larger kale leaves, removed from stem and thinly sliced)
8 ounces fresh burrata cheese
1/4 cup skinned hazelnuts, toasted and chopped (see NOTE)
Whisk together the tamarind pulp and water in a small saucepan over medium heat. Cook until the mixture has reduced by half, about 20 minutes. Strain into a small bowl, discarding the seeds. Whisk in the olive oil, honey, and 1/4 teaspoon each of the salt and pepper, then taste and add salt and pepper as needed.
Peel, stem, core and cut the 1/2 apple into small dice, then fold it immediately into the dressing; this will keep the apple from browning.
Line a plate with paper towels.
Heat the peanut or grapeseed oil in a small, deep saucepan over medium-high heat, to 300 degrees. Fry the curly kale leaves until crisp, about 2 minutes. Use a slotted spoon or Chinese skimmer to transfer them to the paper-towel-lined plate to drain; immediately sprinkle them with the remaining 1/4 teaspoon each of salt and pepper.
Divide the baby lacinato kale leaves among serving plates.
Cut the burrata into quarters, setting one piece on each portion of the baby lacinato kale. Top with the fried curly kale leaves, drizzle the tamarind-apple dressing over everything, sprinkle with the hazelnuts, and serve.