Kale with Pine Nuts, Raisins, and Sundried Tomatoes

This is my all-time favorite way to eat kale! The recipe was adapted from a Broccoli Rabe recipe in a Sicilian cooking class that I took, and it can be used with other greens such as escarole, dandelion, or even chard. I usually don't have pine nuts around, so I substitute almonds, walnuts, hazelnuts, or nothing at all.

Ingredients:
1 bunch kale, washed, de-stemmed, and roughly chopped
pinch of salt
1 tablespoon extra virgin olive oil
1-2 cloves garlic
pinch of nutmeg
5 sundried tomatoes, soaked in hot water until soft and cut into thin strips
2 tablespoons raisins
1 tablespoon pine nuts
salt and pepper to taste

Procedure:
1. Bring enough water to cover the kale to boil in a pot. Add pinch of salt and kale. Cook until the kale is dark green and tender (a few minutes), drain.
2. In a medium pan, saute garlic in olive oil until golden, add nutmeg, kale, sundried tomatoes, and raisins.
3. Add nuts and season with salt and pepper.