If you like spicy foods, add a dash of crushed red pepper.
4 (1-pound) bunches kale
4 quarts water
3 tablespoons butter
1/2 cup raisins
3 tablespoons fresh lemon juice
3 tablespoons balsamic vinegar
3/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
How to Make It
Remove stems and center ribs from kale. Wash and pat dry. Coarsely chop to measure 24 cups. Bring water to a boil in an 8-quart stockpot. Add kale; cover and cook 3 minutes. Drain well; place kale in a bowl.
Melt butter in a small skillet over medium-high heat; cook 3 minutes or until lightly browned. Stir in raisins, juice, and vinegar; cook 30 seconds, stirring constantly with a whisk. Pour butter mixture over kale. Sprinkle with salt and pepper; toss well to coat.