Lemon Parmesan Kale Salad

Tip: click step to get into cook mode

4 cups curly kale

2 TBSP fresh lemon juice

2 TBSP extra virgin olive oil

¼ tsp fresh minced garlic

¼ tsp salt

⅛ tsp black pepper (or to taste)

½ cup croutons ((homemade or store bought))

¼ cup freshly grated Parmesan cheese

If starting with a bunch of curly kale, wash, dry, and remove leaves from stem.
Finely chop kale leaves and add to a medium-large bowl.
Whisk together dressing ingredients and drizzle a teeny bit (around ½ tsp) onto the kale leaves.
Massage dressing into kale leaves until the leaves darken in color and become tender and silky.
Toss with remaining dressing and top with freshly grated parmesan cheese.
P&C Tip: for a little bit of parm in every bite, I like to finely grate the parmesan cheese with a box grater and then roughly chop into smaller bits. Almost like sprinkles but of the cheesy variety, lol!
Place croutons in a plastic bag or between two paper towels. Use the bottle of olive oil to crush into small panko-sized pieces to sprinkle over the kale salad. The result is a delightfully cripsy topping that is dusted over ever bite of lemon and parmesan kissed kale. Love it so! Enjoy right away while topping is still perfectly cripsy.