Directions

Trim bottom 2 inches off kale stems and discard. Remove the center ribs by running a small, sharp knife down either side of the rib of each leaf. Discard the rib and throw the leaf portions into a bowl of cool water and rinse them well. Their nubbly nature leaves all sorts of nooks and crannies for grit or bugs to hide. Dry them well and slice the leaves into very thin ribbons chiffonade style. You should have 4 to 5 cups. Place kale in a large bowl.

Toast the bread slices in a toaster until golden. Tear them into small pieces and pulse them in a food processor until mixture forms coarse crumbs in a variety of sizes and shapes.

Using a mortar and pestle to pound garlic into a paste. Add 1/4 cup cheese, 1/4 cup oil, lemon juice, lemon zest, salt, red pepper flakes and pound them together further. Spoon the dressing over kale and toss very well to thoroughly combine, it will be quite thick and will take a lot of tossing to coat leaves.

Let slaw sit for at least 5 minutes and up to overnight, then serve topped with bread crumbs, marinated anchovies, additional cheese, a drizzle of oil, and optional lemon slices.