-
1
Stem and wash the kale, shaking off excess water.
-
2
In a large pot of boiling salted water, cook the kale until tender, 5 to 10 minutes.
-
3
Drain the 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 dont need to be completely dry.
-
6
Roughly chop the kale and set aside.
-
7
In a small saucepan, combine the sherry and the raisins over medium heat.
-
8
Bring to a simmer, then remove from the heat and set aside to steep for at least 10 minutes.
-
9
In a saute pan, heat the olive oil over medium heat.
-
10
Add the onion and cook until soft and translucent, about 4 minutes.
-
11
Add the garlic and cook until aromatic, another minute or two.
-
12
Add the kale, sherry, raisins, anchovies, orange juice and zest, and red pepper flakes.
-
13
Cover the pan, turn the heat to low, and cook until the flavors are blended, about 10 minutes.
-
14
Remove the cover, raise the heat to medium-high, and boil away most of the excess liquid.
-
15
Remove from the heat.
-
16
Season to taste with salt, pepper, and a drizzle of olive oil.
-
17
Top each of the toasts with some of the greens, either warm or at room temperature, and top with shavings of Parmesan.
-
18
Arrange the toasts on a platter and serve.
