Remove band from kale and wash in cold water. Strip leaves from stems and discard stems. Chop leaves coarsely. Heat 1/2 Tbsp oil in large skillet over medium heat. Stir in almonds and cook 1 to 2 minutes, shaking pan often, until lightly toasted. Put into a small bowl. Heat remaining oil in same skillet. Add garlic and cook about 2-4 minutes, stirring often, until just starting to color (do not burn!). Add 1/3 cup water, kale, raisins and salt. Cover and cook about 6-8 minutes, stirring once, until greens are tender and water is nearly evaporated. Stir in almonds and serve immediately.
Adapted from RecipeZaar