Spicy Sauteed Kale with Shredded Cheese

Ingredients

• 1/4 cup extra-virgin olive oil
• 4 garlic cloves
• thinly sliced
• 1 Fresno chilehalved
• seeded and thinly sliced
• 1/4 teaspoon crushed red pepper
• 2 1/2 pounds Tuscan kale
• stems discarded and leaves coarsely chopped
• 2 tablespoons fresh lemon juice
• Kosher salt
• Shredded ricotta salata cheese
• for serving

Instructions

1. In a deep skillet, heat the oil.
2. Add the garlic, chile and crushed pepper and cook over moderately high heat, stirring, until fragrant, 1 minute.
3. Add the kale in large handfuls; let wilt slightly before adding more.
4. Cook, tossing, until the kale is barely tender, 3 to 5 minutes.
5. Stir in the lemon juice; season with salt.
6. Transfer to a platter, sprinkle with cheese and serve.