The only kale salad you need to know how to make

Ingredients:
Juice of 2 Lemons
3 large garlic cloves, grated on a microplane
Kosher salt and freshly ground pepper to taste (for me that means a generous amount of both)
As many shakes of red pepper flakes as you’d like (for me it’s usually 4-5)
½ cup of extra-virgin olive oil
2 bunches of lacinato kale, ribs removed and leaves sliced into ½ inch shreds (You can also use baby kale here, but if you do, cut the amount of dressing in half)
½ cup of parmesan or pecorino, grated on a microplane

In a big salad bowl, juice the lemons and grate the garlic directly into the bowl.  Add salt, pepper, and red pepper flakes before whisking in the ½ cup of olive oil.  Add the kale, using your hands to simultaneously coat and massage the kale into tenderness.  Let sit at room temperature for up to 30 minutes (or as long as time allows).  Grate cheese directly into salad (measurements are only guidelines people – grate in as much as you want!).  Use salad tossers to spread that cheese onto all the leaves.  Serve immediately or keep in fridge for up to 3 days.  OPTIONAL ADDITIONAL TOPPINGS:  a couple tablespoons of toasted breadcrumbs, crispy roasted chickpeas, shavings of parmesan or pecorino, chunks of salami, THE POSSIBILITIES ARE ENDLESS!