Kale Salads

4-6 cups kale, loosely packed, sliced leaves  midribs removed
juice of 1 lemon
3-4 tablespoons extra-virgin olive oil
2 cloves garlic, mashed
salt & pepper, to taste
hot red pepper flakes, to taste
2/3 cup grated Pecorino Toscano cheese or  Asiago or Parmesan
1/2 cup freshly made bread crumbs from lightly toasted bread

Instructions:
1.    Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes.
2.    Pour over kale in serving bowl and toss well.
3.    Add 2/3 of the cheese and toss again.
4.    Let kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese.

From Dr.Weil.com

For a seasonal variation of this recipe:

4-6 cups kale
1 apple chopped
toasted pecans, walnuts or almond

and dress with
Apple Cider Vinegar  Dressing:

1 cup of olive oil
1/3 cup of Apple cider vinegar
½ tsp. djion mustard
1/2 teaspoon of fresh thyme
1 teaspoon salt
A little honey to taste

Combine all ingredients and mix well before using.