2 small - medium size bunches of fresh kale (see procedure below)
1/3 cup lemon juice (see hints below)
1/3 cup extra virgin olive oil
1/2 cup grated Romano cheese (or Parmesan)
red pepper flakes to taste
1 cup walnut halves and pieces (see procedure below)
2 Tbs honey
Preheat the oven to 350 degrees.
Toss 1 cup walnut halves and pieces with 2 Tbs honey and then spread those out on a parchment lined baking tray and place that into the preheated oven.
They'll take around 8 - 10 minutes to roast and you might want to spin the tray halfway around halfway through.
While you're keeping your eye on the walnuts, rinse and drain two small - medium size bunches of kale and also grate 1/2 cup of Pecorino Romano, or Parmesan, cheese and also squeeze about 1/3 cup fresh lemon juice.
Take the walnuts out of the oven when they're golden brown and stir them around occasionally as they're cooling down so they don't stick to the paper.
Tear the leaves of kale into bite size pieces adding them to a large mixing bowl and discarding the tougher stems as you go.
Then add 1/3 cup extra virgin olive oil and the 1/3 cup lemon juice and use your hands to massage that into the leaves for 3 - 4 - 5 minutes to soften the kale.
At that point, add a pinch of red pepper flakes and the grated cheese and toss to combine.
Then serve the salad up on individual plates with the walnuts right on top.
Add more grated cheese if you like.
This tends to be a lemony salad so start with less lemon juice and add more to taste.
If all the kale leaves don't fit into the large bowl, start massaging a lesser amount adding more as the original leaves shrink a bit.