Ox and Angela's sautéed kale salad.Photo, Angus Fergusson.
, about 8 cups, chopped
Soak raisins in sherry in a small bowl. Set aside.
Heat a large frying pan over medium. Add pine nuts and panko. Toast, stirring often, until fragrant and golden, 3 to 5 min. Transfer to a small bowl. Add 1 tbsp oil to pan, then shallots. Cook until soft, about 2 min. Whisk remaining oil with lemon juice, Dijon and salt in a small bowl. Set aside. Add raisins and sherry, then kale to shallots. Cook until kale just starts to wilt, about 3 min. Add vinaigrette and stir just until coated, 1 min. Transfer to a platter and sprinkle with pine nut mixture. Serve with Ox and Angela’s grilled flatiron steak.