1 bunch Tuscan Kale, middle rib removed
3 tablespoons freshly squeezed lemon juice (1 to 2 lemons)
1/4 cup olive oil
1 clove garlic, minced
1/2 teaspoon salt
1/4 cup unsalted almonds, chopped
1/4 cup grated Parmigiano Reggiano or precorino cheese
1/4 to 1/3 cup dried bread crumbs (optional)
1. Wash the kale leaves and dry thoroughly in a salad spinner. Stack several leaves in a small pile and cut into thin strips.
2. Place chopped kale in a bowl and add the lemon juice, olive oil, garlic, and salt. With your hands, massage the seasonings into the kale. Allow the greens to sit and marinate for at least 20 minutes.
3. Toss in the almonds and taste. Add cheese and breadcrumbs if desired.