Emerald Salad

4 small heads lacinato kale, washed, spun dry, and cut cross-wise into short ribbons

juice of 2 lemons

1/4 lb. aged pecorino romano, grated

3 tablespoons extra virgin olive oil

1 teaspoon to 1 tablespoon crushed red chilli pepper (depending on how spicy you like things to be)

Several hours before serving, toss kale ribbons with lemon juice.

Just before serving, toss with grated pecorino romano, olive oil and crushed red pepper.