Cut bread with the crust on into 1/2-inch-thick slices, then into cubes, and spread the cubes in one even layer on a baking sheet. Keeping the pieces similar in size helps them dry at the same pace instead of leaving some chewy and some brittle.

Set the oven to its lowest setting, usually about 250 °F, and dry the bread until it is completely crisp without taking on color. This can take an hour or more, and the cubes should feel dry all the way through rather than toasted on the edges.

Let the cubes cool completely, then pulse them in a food processor until you have mostly small coarse crumbs with a few larger bits left behind. Stop before the mixture turns dusty, because powdery crumbs lose their crunch fast and can feel gritty in the salad.

Transfer the crumbs to an airtight container once fully dry. They should feel light and crisp, with no soft center or lingering warmth trapped inside.

Roll a few kale leaves into a tight bundle and slice them crosswise into very thin ribbons, about 1/16 inch thick, then rinse the ribbons in cool water and spin them completely dry before moving them to a bowl. The strands should look fine and fluffy, not chunky, and the leaves should feel dry enough that they do not slick the bowl with water.

Keep chopping the garlic on the board until it forms a paste, then whisk it in a small bowl with 1/4 cup Pecorino, a healthy glug of olive oil, the lemon juice, chile flakes, 1/4 teaspoon salt, and plenty of black pepper. The dressing should smell bright and garlicky, and the paste should disappear into the mixture instead of sitting in obvious bits.

Add the dressing to the kale and toss it thoroughly with clean hands, then taste and adjust with more lemon, salt, chile flakes, or black pepper as needed and let it sit for about 5 minutes. The leaves should start to relax, darken slightly, and lose their raw stiffness as the dressing sinks in.

Finish the salad with the bread crumbs, more cheese, and another drizzle of olive oil. The top should look craggy and glossy, with a mix of tender greens and crisp bits in every forkful.