1 large bunch Tuscan kale (about 8 ounces)

1 very small or 1/2 medium garlic clove

1/4 teaspoon kosher salt

3 tablespoons olive oil

1 lemon (3 to 4 tablespoons juice, plus zest)

1/4 cup freshly grated Parmesan cheese

1/8 teaspoon red pepper flakes

Fresh ground black pepper, to taste

Homemade croutons (optional)

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Wash and dry the kale thoroughly, then remove the tough stems and chop the leaves into bite-sized pieces.
In a small bowl, mince the garlic and mash it into a paste with the kosher salt.
Whisk in the olive oil, lemon juice, and lemon zest until well combined.
Place the kale in a large bowl and drizzle with the dressing. Massage the kale gently with clean hands for 2 to 3 minutes until it softens and becomes darker in color.
Add the Parmesan cheese, red pepper flakes, and freshly ground black pepper. Toss to combine.
If using, top with homemade croutons right before serving.

Curly kale can be substituted, but massage it longer since it is tougher.

Toast nuts like almonds or walnuts for added crunch.

Add dried cranberries or cherries for sweetness.

Swap Parmesan for feta, goat cheese, or nutritional yeast for a dairy-free option.

For extra protein, add grilled chicken, salmon, shrimp, or chickpeas.

Keep croutons separate if making ahead to maintain crunch.