Step 1

Place kale ribbons into a serving bowl. Sprinkle with a generous pinch of fine sea salt. Massage salt into kale by squeezing it in fistfuls and then rubbing it between your fingers, until it turns a darker shade of green and has a softer texture - just a minute or two. Set aside.

Step 2

Heat a large skillet over medium heat. Add olive oil and garlic. Cook and stir until garlic and fragrant and softened, but not browned. Adjust the heat as necessary.

Step 3

Add golden raisins to garlic in skillet; cook and stir until raisins have plumped and softened, about 15 seconds. Add lemon juice and zest, stir to combine.

Step 4

Remove from heat; add salt and freshly ground black pepper to taste.

Step 5

Drizzle warm vinaigrette evenly over kale; toss to coat.

Step 6

Sprinkle salad with toasted almonds and Parmesan cheese shavings. Serve.