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1
Stem and wash the kale, shaking off excess water.
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2
In a big pot of boiling salted water, cook the kale until tender, 5-10 minutes.
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3
Drain kale, then plunge it into a large bowl of ice water.
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4
Drain again and using your hands, squeeze most of the water out.
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5
The greens dont need to be completely dry; roughly chop the kale and set aside.
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6
In a small saucepan, combine the sherry and raisins over medium heat.
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7
Bring to a simmer, then remove from heat; set aside to steep for 10 minutes.
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8
In a saute pan, heat the olive oil over medium heat.
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9
Add the onion and cook until soft and translucent, about 4 minutes.
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10
Add in the garlic and cook until aromatic, another minute or two.
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11
Add in the kale, sherry, raisins, anchovies, orange juice, and zest, and red pepper flakes.
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12
Cover the pan, turn the heat to low, and cook until the flavors are blended, about 10 minutes.
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13
Remove the cover, increase heat to med-high and boil away most of the excess liquid.
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14
Remove from heat; season to taste with salt and pepper, and a drizzle of olive oil.
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15
Top each toast with some of the greens, either warm or at room temperature, and top with shavings of Parmesan cheese.
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16
Arrange toasts on a platter and serve.
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17
Note: to make the toastscut a French baguette or Italian bread on the diagonal into slices about 1/2 inch thick; lightly brush both sides with olive oil; place the slices under the broiler turning once, until golden and toasted.
