1-Wash and dry the curly kale, remove leaves from stems, and finely chop the leaves. Place the chopped kale into a medium-large bowl.

2-Whisk together 2 tablespoons fresh lemon juice, 2 tablespoons olive oil, ¼ teaspoon fresh minced garlic, ¼ teaspoon salt, and ⅛ teaspoon black pepper to create the dressing.

3-Drizzle about ½ teaspoon of the dressing onto the kale leaves and massage it into the leaves until they darken in color and become tender and silky.

4-Toss the kale with the remaining dressing.

5-Top the salad with ¼ cup freshly grated Parmesan cheese.

6-Crush ½ cup croutons into small panko-sized pieces and sprinkle over the salad for a crispy texture.

7-Enjoy immediately while the crouton topping is still crisp.