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.)
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.
Arrange raw leaves on a large plate or platter; top with crispy leaves. Sprinkle with nuts before serving.
Adapted from Dining In. Copyright © 2017 by Alison Roman. Published by Clarkson Potter/ Publishers, an imprint of Penguin Random House LLC.