I got this from
Lorna Sass' Complete Vegetarian Kitchen...
The pairing of pine nuts and raisins in a savory dish dates back to the Middle Ages, and shows up in old Sicilian and Arabic recipes. Adding its strong flavor and texture, kale rises brilliantly to the occasion in this recipe.
You can serve as a vegetable side dish or mounted on top of some steaming whole grain noodles. The quantities here work nicely with a pound of pasta to create 4 entrees.
Skillet or wok: 5 to 8 minutes
1 large bunch (1.5 to 2 pounds) Kale
1 tablespoon olive oil
3 large cloves garlic, peeled and finely chopped
1/4 cup water, approximately
1/4 cup raisins
Pinch ground cinnamon
1/4 cup toasted pine nuts
Sea salt, tamari soy sauce, or Bragg Liquid Aminos to taste
1. Rince Kale thoroughly and cutt off stems. Cut or strip leaves away from any thick ribs. (Reserve stems and ribs for stock, or chop them to add to vegetable soup.) Coarsly chop leaves. Set aside.
2. In a large skillet or wok, heat the olive oil. Over medium-high heat saute the garlic for 30 seconds.
3. Add the Kale, water (watch for sputtering oil!), raisins, cinnamon, and sea salt to taste. Cover and continue to cook over medium-high heat, uncovering and stirring every minute or so, until Kale is tender, 5 to 8 minutes. Add a few more tablespoons of water if mixture becomes dry. Stir in toasted pine nuts and salt to taste before serving.
Variation: Substitute 1.5 pounds trimmed, coarsely choppped Swiss Chard or spinach for the Kale. With either green, you probably won't need to add water as they cook in the water clinging to their leaves. Reduce cooking time to 2 to 3 minutes.
Enjoy! 
