Plate Lab: At Mintwood Place, kale becomes an indulgence when fried and topped with burrata

At Mintwood Place in Adams Morgan, chef Cedric Maupillier doesn't skimp on richness, even when a dish focuses on kale, darling of the superfood-loving set. How does he transform a bitter leafy green into something indulgent? First, he breaks out the fryer, turning the kale crispy, glossy and irresistible. (These are no crumbly chips.) He pairs it with the molten chocolate cake of cheeses, the pork belly of the lacto-vegetarian crowd: burrata.