For this simple kale dish, the chopped leaves are cooked in garlic-and-chile-spiked oil until just wilted, then garnished with a little shredded salty ricotta salata just before serving. Slideshow: Kale Recipes
In a deep skillet, heat the oil. Add the garlic, chile and crushed pepper and cook over moderately high heat, stirring, until fragrant, 1 minute. Add the kale in large handfuls; let wilt slightly before adding more. Cook, tossing, until the kale is barely tender, 3 to 5 minutes. Stir in the lemon juice; season with salt. Transfer to a platter, sprinkle with cheese and serve.