Tuscan Kale Salad

• 4-6 cups kale, loosely packed, sliced leaves of Italian black (Lacinato, "dinosaur," cavolo nero) midribs removed
• juice of 1 lemon
• 3-4 tablespoons extra-virgin olive oil
• 2 cloves garlic, mashed
• salt & pepper, to taste
• hot red pepper flakes, to taste
• 2/3 cup grated Pecorino Toscano cheese (Rosselino variety if you can find it) or other flavorful grating cheese such as Asiago or Parmesan
• 1/2 cup freshly made bread crumbs from lightly toasted bread

1. Instructions
2. Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes.
3. Pour over kale in serving bowl and toss well.
4. Add 2/3 of the cheese and toss again.
5. Let kale sit for at least 5 minutes. Add bread crumbs, toss

kale, lemon, extravirgin olive oil, garlic, salt, hot red pepper, grating cheese, freshly made bread crumbs from lightly

Taken from www.epicurious.com/recipes/member/views/tuscan-kale-salad-50094062 (may not work)