Under the Tuscan Baby Moon Kale

Directions

1. Thoroughly wash 1 bunch of kale under cool, running, drinkable water. Remove stalks with the tip of a knife, cutting along the stalk to where it narrows to about ½-inch thick, or strip it out with your hands. To do this, loosen a bit of the leaf from both sides of the stalk at the bottom of the leaf. Grab hold of the stalk with one hand and gently pull the frayed leaf upward with the other, stripping it away from the stalk. 

2. To chiffonade the kale: lay whole, de-stalked leaves on top of each other. Roll crosswise into a tight cylinder. Slice crosswise into 1-inch strips. Set aside.

3. In a large sauté pan over medium heat, add 3 tablespoons of extra-virgin olive oil. Once heated, add 3 tablespoons of sliced almonds and cook until they just start to color, about 3 minutes. 

4. Mince 2 cloves of garlic and 2 tablespoons of raisins, set raisins aside. Add the minced garlic and 2 anchovies and cook until fragrant and the anchovies have melted, about 2 minutes.

5. Add the prepared kale and minced raisins. Cook, tossing with tongs, until the leaves are wilted, about 6 minutes. Season with a generous pinch of kosher salt and some freshly ground black pepper to taste. 

6. Thoroughly wash 1 lemon (including the rind) under cool, running, drinkable water. Finish with a squeeze of fresh juice from half the lemon and serve warm. Eat up, Mama!