Place kale ribbons into a serving bowl. Sprinkle with a generous pinch of fine sea salt. Massage salt into kale by squeezing it in fistfuls and then rubbing it between your fingers, until it turns a darker shade of green and has a softer texture - just a minute or two. Set aside.
Heat a large skillet over medium heat. Add olive oil and garlic. Cook and stir until garlic and fragrant and softened, but not browned. Adjust the heat as necessary.
Add golden raisins to garlic in skillet; cook and stir until raisins have plumped and softened, about 15 seconds. Add lemon juice and zest, stir to combine.
Remove from heat; add salt and freshly ground black pepper to taste.
Drizzle warm vinaigrette evenly over kale; toss to coat.
Sprinkle salad with toasted almonds and Parmesan cheese shavings. Serve.