Best Kale Salad Ever

• 1 bunch laminate kale (aka Tuscan Kale), thick ribs removed, washed and dried very well

• 1/2 clove garlic, pressed or finely chopped

• 1/2 cup finely grated Pecorino Romano, plus more for garnish

• extra virgin olive oil

• juice of 1 lemon

• 1/8 tsp chili flakes

sea salt and pepper to taste.

Slice the kale leaves very thinly, also know as chiffonade. Add to a large bowl. Put the garlic onto a board, run the side of the knife over it till you get a paste. Transfer the garlic to a small bowl, add the lemon juice, glug of olive oil and 1/4 cup Pecorino, 1/4 tsp salt and few twists of fresh pepper. Mix and pour over the salad. Adjust the seasoning to taste. Let the salad sit for 5 minutes to allow the kale to soften. Top with the extra cheese. Serves 2-4