Kale, Artichoke And Pecorino Salad - cooking recipe

Ingredients

1/4 cup olive oil, divided
3 slices pancetta, chopped, or more to taste
1 (14 ounce) can artichoke hearts, drained and quartered
1 bunch kale, chopped
1 lemon, juiced
1 teaspoon sea salt
3/4 teaspoon freshly ground black pepper
1/4 cup freshly grated pecorino cheese

Preparation

Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir pancetta until crisp, about 7 minutes. Transfer pancetta to a paper towel-lined plate using a slotted spoon.
Cook and stir artichoke hearts in the same skillet over medium heat until lightly browned, about 2 minutes per side. Transfer artichoke hearts to a plate.
Place kale in a large bowl and top with artichoke hearts and pancetta. Drizzle 3 tablespoons olive oil over kale mixture and add lemon juice, salt, and pepper; toss. Sprinkle grated pecorino cheese over salad.