• Tear the kale and Treviso into large pieces. Put the greens in a salad spinner, rinse with cool water, and spin until dry. Pile the greens into a bowl.
• Put the chopped garlic on a cutting board and mince it even more until you have a paste. Transfer the garlic to a small bowl, add the pecorino, a few tablespoons of olive oil, lemon juice, red pepper flakes, salt, and black pepper, and whisk to combine. Taste and adjust seasoning as needed
• Pour the dressing over the kale and Treviso and toss well to thoroughly combine. Taste and adjust seasoning to taste. Let the salad sit for about 5 minutes until the kale starts to soften. Top with the toasted breadcrumbs tossed with butter and more shredded pecorino cheese.

To make the toasted breadcrumbs

• Melt the butter in a small nonstick skillet. Once melted, add the panko and stir to combine. Reduce heat to medium and stir until starting to get fragrant and toasting. Once golden, remove and set aside.