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1
Toast the bread crumbs: Combine them in a small saucepan with the garlic and 3 tablespoons olive oil. Stir to coat well. There should be only a light trace of oil in the bottom of the pan.
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2
Season with a pinch of salt and place over medium heat. Cook, stirring constantly, until the crumbs have turned golden brown and toasted, about 5 minutes. Lower heat if the breadcrumbs are browning too quickly. Transfer them to a small bowl stir in the lemon zest and set them aside to cool slightly.
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3
Remove and discard the stems from the kale. Chop the leaves into bite-sized pieces.
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4
Place the kale in a large mixing bowl with 1 teaspoon salt and 1 tablespoon olive oil. Grab the leaves by the handful and massage them.
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5
After a minute or two, the coarse, stiff leaves will turn soft and silky. Note: You will end up with about half the volume of kale you started with. So, calculate wisely for serving amounts.
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6
Add the toasted bread crumbs and lemon juice and toss well. Season to taste with more salt and lemon juice if necessary.
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7
Arrange on separate salad plates or on a platter and sprinkle the Parmigiano-Reggiano over top.
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8
Tip: Do not prepare the salad beforehand. Serve immediately. The salad is best eaten same day it is prepared.
