Total Time
1hr 45mins
Prep 1 hr
Cook 45 mins

Tom Douglas

Ingredients Nutrition

Directions

  1. Stem and wash the kale, shaking off excess water.
  2. In a big pot of boiling salted water, cook the kale until tender, 5-10 minutes.
  3. Drain kale, then plunge it into a large bowl of ice water.
  4. Drain again and using your hands, squeeze most of the water out.
  5. The greens don’t need to be completely dry; roughly chop the kale and set aside.
  6. In a small saucepan, combine the sherry and raisins over medium heat.
  7. Bring to a simmer, then remove from heat; set aside to steep for 10 minutes.
  8. In a saute pan, heat the olive oil over medium heat.
  9. Add the onion and cook until soft and translucent, about 4 minutes.
  10. Add in the garlic and cook until aromatic, another minute or two.
  11. Add in the kale, sherry, raisins, anchovies, orange juice, and zest, and red pepper flakes.
  12. Cover the pan, turn the heat to low, and cook until the flavors are blended, about 10 minutes.
  13. Remove the cover, increase heat to med-high and boil away most of the excess liquid.
  14. Remove from heat; season to taste with salt and pepper, and a drizzle of olive oil.
  15. Top each toast with some of the greens, either warm or at room temperature, and top with shavings of Parmesan cheese.
  16. Arrange toasts on a platter and serve.
  17. Note: to make the toasts—cut a French baguette or Italian bread on the diagonal into slices about ½ inch thick; lightly brush both sides with olive oil; place the slices under the broiler turning once, until golden and toasted.

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