Still being a recipe stealer... Got this one from a website called "the Kitchen". Being a kale lover, I could eat this all day. It may be intense for the non-devoted kale types. As always, the key to good, easy edible raw kale is the marinating or massaging. This salad does best when made a few hours ahead and allowed to just sit out and marinate in the dressing. Enjoy!!
1 large bunch of kale, de stemmed
4 oz grated pecorino Romano
2 lemons, juiced
1/2 cup olive oil
Salt and pepper to taste
Cut the kale into thin ribbons and mix with the cheese. In a small bowl, whisk the olive oil and lemon juiced. Massage the dressing into the kale/cheese mixture and season with salt and pepper. Once assembled, allow it to sit out at room temperature for at least 1 hour prior to serving.