Heat 2 teaspoons olive oil to a large skillet over medium heat. Sweat the shallots until they’re tender and slightly translucent, but don’t let them brown.Transfer the shallots to a small bowl and set aside.
Heat 1 teaspoon olive oil in the skillet and add the walnuts. Sprinkle with a pinch of kosher salt and a few grinds of black pepper. Cook for 5-8 minutes, stirring occasionally until the nuts are fragrant and crunchy. Transfer the nuts to the same bowl as the shallots.
Bring a large pot of water to a boil. Season the water with 1 teaspoon salt. Add the kale to the pot and blanch for 3 minutes or until the kale is wilted, but still bright green.
Transfer the kale to a colander or sieve and press against the leaves with the back of a wooden spoon to drain excess water. (Note: you don’t want to ring out the kale because it needs to be somewhat moist for the next step).
Heat the remaining tablespoon of olive oil in the skillet and add the drained kale. Stir in the crushed red pepper flakes, lemon juice, shallots, walnuts and golden raisins. Taste for seasoning and adjust as necessary with salt, pepper and lemon juice.
Serve with fish, pork, chicken, seafood, lamb.
Video
Notes
Obviously, this is better with butter - but I'm thinking of how my jeans fit.