Tuscan Kale with Anchovies, Garlic, and Pecorino

This is a simple side with plenty of flavour.

Tuscan Kale with Anchovies, Garlic, and Pecorino (from Cook This Now)

Ingredients
2 bunches Tuscan kale
2 tbsp olive oil
6 anchovy fillets
2 - 3 garlic cloves, finely chopped
1/2 cup grated pecorino cheese

1. Remove center ribs from kale and discard. Tear leaves into bite-size pieces. Rinse but don't dry.
2. In large skillet over medium heat, warm oil. Stir in anchovies and cook until dissolved, 1 minute.
3. Stir in garlic and cook until softened, 1 minute.
4. Add kale a handful at a time until wilted slightly. Cook until completely wilted, 5 minutes.
5. Season with pepper and toss with cheese.