1 bunch kale, stems removed, cut into 1-inch pieces
1/2 cup slivered almonds
1 lemon, halved
1/4 cup shaved pecorino Romano
Heat the olive oil in a large skillet over medium heat until shimmering. Add the garlic and cook, stirring constantly, until translucent and soft. Add the kale and stir to coat with garlic and oil. Cook until tender, about 5 minutes.
Meanwhile, heat a grill pan over medium-high heat. Place the lemon halves cut-side down in the pan and cook without moving until grill marks are visible, about 2 minutes.
Toast the almonds in a small skillet over medium-high heat until fragrant and slightly golden brown, about 3 minutes.
Transfer the kale to a serving bowl and squeeze a charred lemon half over the top. Sprinkle with the toasted almonds and pecorino shavings. Serve with the other lemon half on the side. Enjoy!