Kale Salad With Pecorino And Chile Flakes

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20 large leaves of tuscan kale (aka cavolo nero, or the flat-leafed kind)

1/4 cup olive oil

1/2 clove garlic

1/2 a lemon, juiced

1/4 cup grated pecorino romano cheese

1 slice good quality sourdough bread

1 pinch red chile flakes

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