Spicy Sauteed Kale with Shredded Cheese

• 1/4 cup extra-virgin olive oil
• 4 garlic cloves, thinly sliced
• 1 Fresno chilehalved, seeded and thinly sliced
• 1/4 teaspoon crushed red pepper
• 2 1/2 pounds Tuscan kale, stems discarded and leaves coarsely chopped
• 2 tablespoons fresh lemon juice
• Kosher salt
• Shredded ricotta salata cheese, for serving

1. In a deep skillet, heat the oil.
2. Add the garlic, chile and crushed pepper and cook over moderately high heat, stirring, until fragrant, 1 minute.
3. Add the kale in large handfuls; let wilt slightly before adding more.
4. Cook, tossing, until the kale is barely tender, 3 to 5 minutes.
5. Stir in the lemon juice; season with salt.
6. Transfer to a platter, sprinkle with cheese and serve.

extravirgin olive oil, garlic, red pepper, kale, lemon juice, kosher salt, ricotta salata cheese

Taken from www.foodandwine.com/recipes/spicy-sauteed-kale-with-shredded-cheese (may not work)