Tuscan Kale salad from True Food 4-6 cups Kale, loosely packed, sliced leaves of Italian black varieties (Lacinato, "dinosaur," cavolo nero) with midribs removed • Juice of 1 Lemon • 3-4 T Extra-Virgin Olive Oil • 2 cloves Garlic, mashed • Salt & Pepper, to taste • Hot Red Pepper Flakes, to taste • 2/3 cup grated Pecorino Toscano cheese or other flavorful Italian grating cheese • 1/2 cup freshly made Bread Crumbs from lightly toasted bread Directions: Whisk together lemon juice, olive oil, garlic, salt, and 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 5 minutes. Add bread crumbs, toss again, and top with remaining cheese.