I am not a fan of kale, but when my sister made this for me while recovering from surgery ...I was hooked!

2 large bunches of kale, thoughly washed and dried
Olive oil
Salt and Pepper
1 Shallot, peeled and finely diced
1/4 Cup dry white wine
1/4 Cup water
A few knobs of butter
A handful of pine nuts
4 Strips of thickly-cut smoky bacon
A handful of golden raisins
1 Lemon
Parmeesan cheese, freshly grated

Remove the thick stems from each leaf of kale, and cut leaves into large manageable pieces.
In pan over high heat with olive oil, cook kale until lghtly softened and bright green, but still crunchy. Salt to taste. Transfercooked kale to bowl and cool. (you will want to cook kale in small batches to avoid crowding and use fresh oil for each batch. Wipe the pan between batches to avoid burnt oil flavor)

Over low heat, sweat the shallots with olive oil until translucent. Season with salt. Cover the shallots with wine and water. Bring to a boil and immediately turn heat down to a simmer. Reduce until liquid has almost but not quite evaporated. Pour the shallotts over the cooked kale and cool.

For the pine nuts, place a good amount of butter in a pan over medium heat. when butter becomes frothy, add the pine nuts. Cook, stirring constantly. Once they have become almost golden, transfer to paper towel lined dish to drain and cool. They will continue to cook from residual heat, so be sure to remove from direct heat early.

Cut bacon into bite size piece. Slowly render over low heat until crispy. Transfer to paper towel lined dish to drain. Add to kale.

Add raisins( I like diced apples too), lemon juice to taste and parmesan cheese to taste, toss to combine.

I like wilted kale, with corn beef.

I love kale..sounds yummy without the bacon though..I don't care for it..thanks for sharing