4-6 cups lacinato (Tuscan) kale, midribs removed, thinly sliced, and loosely packed
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 (or Asiago, Parmesan, or Romano) cheese
1/2 cup freshly made bread crumbs from lightly toasted bread
Whisk together lemon juice, olive oil, garlic, salt, pepper, hot red pepper flakes. Pour over kale in serving bowl and toss well. Add two-thirds of the cheese and toss again. Let kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese.
Recipe from www.drweil.com.