The crinkly-leaved greens known as Tuscan kale (or lacinato kale) get a Sicilian treatment here. The pairing of pine nuts and raisins is so commonplace in Sicily that the two are sold already mixed together. You can prepare Swiss chard, turnip greens, broccoli rabe or spinach by the same method. If you prefer, substitute dried currants or finely diced dried apricots for the golden raisins or slivered almonds for the pine nuts. Serve with roast chicken, pork, or sausages.
Put the raisins in a small bowl, add the hot water, and soften
for 20 minutes. Drain.
Fill a sink with cold water. To remove the ribs from the kale
leaves easily, hold each leaf upside down over the sink and,
with a chef's knife, slice downward along each side of the rib,
allowing the leafy greens to fall into the sink. Discard the tough
ribs. Swish the greens in the water to dislodge any dirt, then lift
them into a sieve or colander to drain.
Bring a large pot of well-salted water to a boil over high heat.
Add the kale and cook until tender, about 5 minutes. Drain
in a sieve or colander and immediately run under cold running
water until cool. Drain again and squeeze to remove excess
water. Chop coarsely.
Heat the olive oil in a large skillet over moderate heat. Add
the garlic and sauté until fragrant and lightly colored, about
1 minute. Add the kale, pine nuts, and raisins and season with
salt. Cook, stirring, until all the ingredients are well mixed and
the kale is evenly coated with oil and hot throughout. Serve
immediately.
