Begin by thoroughly washing the kale leaves under cold running water. Remove any tough inner ribs and chop the leaves into bite-sized pieces.

In a small skillet, heat 2 tablespoons of olive oil over medium heat. Add in ¾ cup of panko breadcrumbs and 2 minced garlic cloves. Stir continuously for 3–5 minutes until golden brown.

In a mixing bowl, whisk together ¼ cup of olive oil, juice of 1 lemon, 1 grated garlic clove, 1 tablespoon of Dijon mustard, salt, and pepper until emulsified.

Pour approximately ¾ of the dressing over the kale and massage gently for 2–3 minutes until tender.

Add in ½ cup of freshly grated Parmesan cheese and the toasted garlic breadcrumbs. Toss until evenly coated.

Serve immediately to enjoy the texture and flavor.