Quick Chard Bruschetta

I came home late from teaching and wanted something yummy to go with a glass of red wine.

1. Thinly slice up some Russian Kale
2. Heat too much olive oil in a pan.
3. When hot, add kale and stir. Once it looks kinda fried and bright green (i think about 5 minutes), add some Fire Raisins and continue to cook until raisins plump up. Squeeze some lemon on the greens and remove from pan and put in a bowl. Grate Parmesan into warm greens and stir.
4. Add some more olive oil to the pan and "pan toast" up 2 slices of Pane Rustica Bread till desired toastiness is achieved.
6. Rub Toast with a cut piece of garlic.
7. Place toast on a plate and pile greens on top. Good Salt and Fresh Ground Pepper.

Eat with a knife and fork. Goes well with Bill Moses's Casa Barranca 2006 Pinot Noir.