Preheat oven to 350 degrees

Spread pecan pieces on a cookie sheet and toast in your oven at 350 degrees for 8 minutes

In the meantime chopped your kale into bite size pieces

Wash your kale using a salad spinner

While your kale is drying mix your dressing

In a food processor or magic bullet put the minced garlic, lemon juice, 3 Tbs olive oil, 1/4 tsp sea salt, and 1/4 tsp pepper and mix to combine

Place your kale in a large bowl and pour your dressing over the top

Mix the dressing well into the kale using your hands to help marinate and tenderize the kale

Sprinkle your cranraisins over the top of your kale

In a clean food processor or clean magic bullet container place your toasted pecans, 1 Tbs olive oil, and 1/8 tsp sea salt

Process the pecans until the oil and salt is incorporated and your pecans are like fine nuts but stop before it becomes like pesto

Sprinkle the pecans over the kale and cranraisins

Mix everything together and put into an airtight container in your fridge for 30 minutes to incorporate the flavors, marinating and tenderizing the kale more

Serve cold with a good bread or muffin