Tuscan Kale with Brown Butter, Pecans and Golden Raisins

Place raisins in a small bowl. Pour over just enough boiling water to cover the raisins. Let stand 15 minutes; drain. Coarsely chop and set aside.

Cook kale in a large pot of salted boiling water for 1 minute; drain. Plunge kale into ice water; drain. Squeeze leaves to remove excess water.

In a large saucepan, heat butter over medium heat just until butter begins to turn brown. Add kale. Cook until heated through. Fold in pecans and golden raisins. Season with salt and pepper.