I first had this dish at a barbeque last summer. Miraculously, among all the ribs and hot dogs, this simple dish of kale and raw brussels sprouts turned out to be the culinary hit of the party. Apparently, variations of this recipe have been circulating the blogosphere for quite some time and I am pretty late to catch on to the trend. I am so glad I did though because it is really good, very easy to make, and even non-kale lovers love it. I definitely recommend using much less dressing than the original Bon Appetit recipe calls for, and remember that Pecorino Romano is pretty salty so again I use less of that too. I recently discovered another variation of this salad which uses walnuts, apple cider vinegar, and parmesan instead of pecorino, but skips the kale and garlic. I definitely plan on trying out this version. Also, the toasted almonds have a really good flavor but you can absolutely just use the plain roasted variety.
Find the recipe I used here but like I said I recommend using less garlic and mustard, and using parmesan or gruyere rather than pecorino. Basically play around with it and see what combinations you like best!