In a medium pan, heat 2 tsp of olive oil on med-high heat
until hot. Add the kale and half the garlic; season with salt
and pepper. Cook, stirring frequently 2 to 3 minutes, or until
lightly wilted and fragrant.
Add the juice of all 4 lemon wedges and 1/4 c of water,
season with salt and pepper. Cook, stirring occasionally, 3-5
minutes, or until the kale has wilted and the water has
cooked off. Transfer to the pot of cooked pasta and set
aside in a warm place.
In a large bowl, combine the ground chicken, breadcrumbs,
remaining garlic and half the parmesan cheese; season with
salt and pepper. Gently mix to combine. Using your hands,
form the mixture into 10-12 equal sized meatballs. Transfer
to a plate. In the same pan you used for the kale, heat 2 tsp
of olive oil on med-high until hot. Add the meatballs and
cook, turning occasionally, 5-7 min, or until lightly browned.
To the pan add the raisins, capers, and as much of the red
pepper flakes as you'd like. Cook, stirring constantly, 30
seconds to 1 minute or until fragrant. Add the tomato sauce
and 1/2 c of water; season with salt and pepper. Cook,
stirring occasionally, 5-6 minutes, or until the sauce is
slightly thickened and the meatballs are cooked through.
Turn off the heat and season with salt and pepper to taste.