Kale, Artichoke And Pecorino Salad

• 1/4 cup olive oil, divided
• 3 slices pancetta, chopped, or more to taste
• 1 (14 ounce) can artichoke hearts, drained and quartered
• 1 bunch kale, chopped
• 1 lemon, juiced
• 1 teaspoon sea salt
• 3/4 teaspoon freshly ground black pepper
• 1/4 cup freshly grated pecorino cheese

1. Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir pancetta until crisp, about 7 minutes. Transfer pancetta to a paper towel-lined plate using a slotted spoon.
2. Cook and stir artichoke hearts in the same skillet over medium heat until lightly browned, about 2 minutes per side. Transfer artichoke hearts to a plate.
3. Place kale in a large bowl and top with artichoke hearts and pancetta. Drizzle 3 tablespoons olive oil over kale mixture and add lemon juice, salt, and pepper; toss. Sprinkle grated pecorino cheese over salad.

olive oil, pancetta, hearts, kale, lemon, salt, freshly ground black pepper, freshly grated pecorino cheese

Taken from www.allrecipes.com/recipe/240743/kale-artichoke-and-pecorino-salad/ (may not work)