Garlic Greens On Toast

Total Time: 1 hr 45 mins Preparation Time: 1 hr Cook Time: 45 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.