Combine the garlic, lemon juice, red pepper flakes and olive oil in the bottom of your salad bowl. Whisk well and add salt to taste.
Remove the ribs of the kale and chop into bite sized pieces. Add to the bowl and toss well, rubbing the dressing into the leaves with your hands.
Let the kale sit for 30 minutes to an hour.
Medium toast the bread. Using your blender or a food processor, mince up to make coarse bread crumbs.
When ready to serve, give the kale one more good toss and then top with the bread crumbs and the grated parmesan. Combine well and serve.
--Great for lunch or dinner paired with a simple grilled chicken or salmon.
--Use 2 bunches if serving a group. I find that 2 people can easily finish it when using just 1 bunch.
--adjust the garlic and red pepper according to your taste. I like garlic to come out of my pores, so be mindful and taste the dressing as you go to be sure you get it to your liking.
--the longer this salad sits, the better it is. Leftovers are amazing!