Collard Greens with Raisins and Almonds

Trim collard stems to base of leaves; discard stems. Cut leaves into 1- to 2-inch pieces. Place collards in large bowl and cover with water. Swish with your hand to remove grit. Repeat with fresh water, as needed, until grit no longer appears in bottom of bowl. Drain collards in colander, but do not dry.

Add damp collards, 1 teaspoon salt, and 1/2 teaspoon pepper to Dutch oven. Cover and cook over medium-high heat until tender, 14 to 17 minutes, stirring occasionally. (If pot becomes dry, add 1/4 cup water so collards continue to steam.) Drain collards in colander, pressing with rubber spatula to release excess liquid. Wipe out Dutch oven with paper towels.

Heat 1/4 cup oil in now-empty Dutch oven over medium heat until shimmering. Add raisins, shallots, garlic, and pepper flakes and cook until just beginning to brown, 2 to 4 minutes. Add collards, 1⁄2 teaspoon salt, and 1/4 teaspoon pepper and cook until warmed through, about 3 minutes. Off heat, stir in Parmesan. Season with salt and pepper to taste.

Transfer collards to platter. Drizzle with remaining 2 tablespoons oil and sprinkle with almonds. Serve with lemon wedges and extra Parmesan.