Kale, Artichoke And Pecorino Salad

• 3-4 sliced pancetta
• Olive oil
• 1 can artichokes, quartered and drained
• 1 bunch kale, chopped
• 1 lemon, juiced
• 1 teaspoon sea salt
• 3/4 teaspoon freshly ground pepper
• 1/4 cup pecorino cheese, freshly grated

1. Take panchetta and chop. Heat a saute pan over medium heat and add in 1 tablespoon of olive oil. Saute pancetta until crisp - about 7 minutes. Using a slotted spoon remove pancetta and place on a plate lined with a white papertowel.
2. Using the saute pan over medium heat add in artichokes and cook for 2 minutes on each side. You really just want them to brown a little. Remove from pan and set on a plate.
3. In a large bowl or serving platter add chopped kale, Then add in artichokes and pancetta. Drizzle with olive oil (about 3 tablespoons) then add lemon juice, salt and pepper. Toss together. Using your Edgeware grater top with Pecorino cheese.

pancetta, olive oil, artichokes, kale, lemon, salt, freshly ground pepper, pecorino cheese

Taken from food52.com/recipes/24618-kale-artichoke-and-pecorino-salad (may not work)