The first pickup from my inaugural CSA share was filled with greens of all types (kale, chard, mustard), none of which I had cooked before. With no idea what to do with any of them, I searched all manner of cooking publication trying many different recipes. From that search this salad became a standby that can be served throughout the year. The quality is not compromised if made ahead, although I would then suggest adding the cheese just before serving. In the fall try adding cubes of roasted squash or during winter avocado.
1 bunch Tuscan kale (aka black, dinosaur or lacinato)
¼ teaspoon coarse salt
2-3 tablespoons freshly squeezed lemon juice
3 tablespoons of olive oil
¼ cup finely grated pecorino cheese, plus more for serving
Freshly ground pepper
Trim the bottom two inches off the kale stems, slightly more if they are quite thick. Stack the kale leaves and slice into thin ribbons, about ¼ to ½ inch thick. Place the kale ribbons in a large bowl.
Add the lemon juice and salt to the bowl of kale. Massage the juice and salt into the kale with your hands. Set aside to rest for at least 15 minutes. Add the olive oil, pepper and pecorino. Toss to combine and let sit for 5 minutes. Taste for seasonings and top with more pecorino.