CAVOLO NERO SALAD WITH TOMATOES AND FRIED GARLIC OIL

12 cavolo nero leaves, removed from the stalk and washed
juice of ½ lemon
½ teaspoon sea salt
2 medium tomatoes, cut into small wedges
¼ cup olive oil
2 large cloves garlic, thinly sliced
another pinch of salt

Shake off excess water from the cavolo nero leaves and slice thinly on a chopping board. Drizzle all over with lemon juice and sprinkle with salt. Using your hands, massage the lemon and salt into the chopped leaves. This will help to soften the kale. Transfer to a platter or leave on a chopping board, whichever way you like to present it.
Scatter tomatoes over the top.
Heat a small frying pan over medium-high heat. Add the olive oil and thinly sliced garlic, sprinkle with a pinch of salt. Cook over medium heat, as to not burn the oil too much, and stir frequently, for about 1-2 minutes. As soon as the garlic start to change colour to golden yellow, remove from the heat. Scatter the fried garlic over the salad and then drizzle the hot, garlicky oil over the top.