Wash the dinosaur kale well. Remove stems from kale, cut the kale into 1/2 inch strips and place in a large bowl.

Pour olive oil into a small bowl. Zest the lemon and extract its juice. Mix the zest and lemon juice into the bowl with the olive oil.

Grate pecorino romano cheese into a separate bowl.

Slice the pistachio nuts finely.

Pour the lemon olive oil dressing onto the kale and mix until kale is evenly coated. Mix the raisins and pistachio nuts into the kale and top with cheese.

Add salt and pepper to taste when serving.