Step 1

Preheat oven to 425°F. Separate leaves from stalks of kale (it’s OK if they don’t stay totally intact). Toss half of kale with 1 tablespoon oil on a rimmed baking sheet, sprinkle with Aleppo pepper, and season with salt and black pepper. Lay leaves flat and roast until starting to look a little crispy, 10 to 15 minutes. (The main goal here is crispy kale, not burned kale, so keep an eye on it.)

Step 2

Meanwhile, combine pecorino, lemon juice, vinegar, and garlic in a large bowl. Add remaining 2 tablespoons oil and season with salt and black pepper. Add raw kale and, using your hands, massage dressing into leaves, taking care to keep the leaves whole.

Step 3

Arrange raw leaves on a large plate or platter; top with crispy leaves. Sprinkle with nuts before serving.