Kale, Artichoke and Pecorino Salad

Details

Ingredients

• ¼ 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
• ¾ teaspoon freshly ground black pepper
• ¼ cup freshly grated pecorino cheese