4-6 C Kale, loosely packed, sliced leaves of Italian black (Lacinato, “dinosaur,” cavolo nero) midribs removed
Juice of 1 lemon
3-4 T Extra virgin olive oil
2 cloves Garlic, mashed
Salt and pepper, to taste
Hot red pepper flakes, to taste
2/3 C Grated Pecorino Toscano cheese (Rosselino variety if you can find it) or other flavorful grated cheese such as Asiago or Parmesan
½ C Freshly made bread crumbs from lightly toasted bread

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