Prep 1 hr
Cook 45 mins
- 1 lb kale
- 1⁄2 cup dry sherry
- 1⁄4 cup golden raisin
- 1⁄4 cup extra virgin olive oil, plus a little more
- extra virgin olive oil, for drizzling
- 1⁄2 cup finely chopped onion
- 3 anchovies, chopped
- 1⁄3 cup fresh squeezed orange juice
- 1 teaspoon freshly grated orange zest
- 1⁄2-1 teaspoon hot red pepper flakes, to taste
- kosher salt
- fresh ground black pepper
- 12 slices toast (see note)
- 1⁄4 cup shaved parmesan cheese
- Stem and wash the kale, shaking off excess water.
- In a big pot of boiling salted water, cook the kale until tender, 5-10 minutes.
- Drain kale, then plunge it into a large bowl of ice water.
- Drain again and using your hands, squeeze most of the water out.
- The greens don’t need to be completely dry; roughly chop the kale and set aside.
- In a small saucepan, combine the sherry and raisins over medium heat.
- Bring to a simmer, then remove from heat; set aside to steep for 10 minutes.
- In a saute pan, heat the olive oil over medium heat.
- Add the onion and cook until soft and translucent, about 4 minutes.
- Add in the garlic and cook until aromatic, another minute or two.
- Add in the kale, sherry, raisins, anchovies, orange juice, and zest, and red pepper flakes.
- Cover the pan, turn the heat to low, and cook until the flavors are blended, about 10 minutes.
- Remove the cover, increase heat to med-high and boil away most of the excess liquid.
- Remove from heat; season to taste with salt and pepper, and a drizzle of olive oil.
- Top each toast with some of the greens, either warm or at room temperature, and top with shavings of Parmesan cheese.
- Arrange toasts on a platter and serve.
- 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.