Kale Salad with Pecorino and Chile Flakes

Ingredients:

1 bunch or so of kale
1/4 cup olive oil
1 clove garlic, minced
1/2-1 lemon, juiced
1/4 cup grated pecorino romano cheese
1 slice good quality sourdough bread
2 pinches red chile flakes

1 avocado (optional)
Bacon (optional)

Instructions:

Toast the slice of bread until golden brown, then crush into breadcrumbs/croutons by crumbling with your hands. Set aside.

Wash and dry the kale leaves. Cut out the center rib and discard. Slice the leaves into thin ribbons and place in a medium bowl.

In a small bowl blend the garlic and olive oil. Add the lemon juice, cheese, and chile flakes, and season to taste with salt and pepper.

Pour the dressing over the kale, and toss to fully coat the leaves with the dressing. Let sit for a few minutes.

Top each serving of salad with some of the toasted breadcrumbs and some more grated cheese and avocado slices if desired. For a heartier (and less healthy) main course salad - serve with freshly cooked bacon slices on the side or crumbled and tossed with the salad.