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Cut the bread into ½-inch-thick slices, leaving the crust on. Cut the slices into cubes and then spread them in an even layer on a baking sheet.
Heat the oven to its lowest setting, usually about 250°F. Bake the cubes until they are fully dry, but not browned. This could take an hour or more.
Cool fully and then process into crumbs by pulsing in a food processor.
Stack several kale leaves on top of one another and roll them up into a tight cylinder. Slice crosswise into very thin ribbons.
Put the kale in a salad spinner, rinse in cool water, and spin until completely dry. Pile the kale into a bowl.
Mince the garlic until you have a paste. Transfer to a small bowl, add ¼ cup Pecorino, a healthy glug of olive oil, the lemon juice, chile flakes, ¼ teaspoon salt, and plenty of black pepper, and whisk to combine.
Pour the dressing over the kale and toss well to combine. Let the salad sit for about 5 minutes.
Top with the bread crumbs, shower with more cheese, and drizzle with more oil.