Lemon Pecorino Kale Salad

This is the dish people have actually called me up about to get the recipe (maybe because it feels so good on the belly). And it's absurdly easy. 

INGREDIENTS

curly kale (1 bunch)

olive oil (1 tablespoon)

lemon juice (1-2 tablespoons*) fresh

pecorino cheese (1/3 cup) thinly grated, but not too fine otherwise it will dissolve in the dressing

flax seeds (to taste, optional)

salt (to taste)

DIRECTIONS

1. Beat the olive oil and lemon juice together so it makes a dressing. 
2. Remove all the stems from the kale (they are bitter), stack the leaves, and slice onto 1/4" strips (this is key for texture and getting it well dressed).
3. Mix the kale, dressing, grated pecorino, and flax seeds all together with your hands. Salt to taste.

*I use more lemon than oil for my palette.  If it's too lemony for you, use more oil.