Wash kale well, then remove leaves from stems. Stack kale and slice about 1/4 to 1/2 inch wide.
Place kale in a large bowl. Top with olive oil and salt.
Use your hands to massage oil and salt into kale, continuing for about 2 to 3 minutes, or until kale is tender and has reduced in size.
Mix together lemon juice, garlic, and crushed red pepper. Drizzle over salad; toss to combine.
Sprinkle Parmesan over salad; mix well.
Taste salad and adjust flavor to taste with additional salt, lemon juice, or olive oil, if desired. Set salad aside.
Prepare Bread Crumbs:
Heat olive oil in medium skillet over medium heat.
Add garlic to oil and cook until fragrant, about 30 seconds, stirring constantly.
Stir panko into oil; add a sprinkle of salt. Cook panko until golden, watching closely and stirring often.
Remove from heat and set aside to cool slightly.
Serve salad sprinkled with extra Parmesan (if desired) and Panko. Enjoy!
Lacinato Kale (also called Tuscan Kale or Dinosaur Kale) works best for kale salads. If you can't find it, feel free to use curly kale, which is a little more common.Salad will keep for three to four days when stored in an airtight container in your refrigerator. Store panko topping separately so it stays crispy.To make this recipe vegan, replace the parmesan with nutritional yeast (to taste).