Crispy Almond and Lemon-Garlic Kale Salad

1. Prepare the Kale

Rinse the kale leaves thoroughly under cold water to remove any dirt. Pat them dry with a clean kitchen towel. Remove the tough stems by holding the stem in one hand and stripping the leaves off with the other. Tear the leaves into bite-sized pieces and place them in a large salad bowl. Drizzle a teaspoon of olive oil over the kale, sprinkle a pinch of salt, and massage the leaves with your fingers for about two minutes until they soften and darken in color.

2. Toast the Almonds

Place a small skillet over medium heat and add the almonds. Stir occasionally to ensure they toast evenly and don’t burn. Toast until they turn a light golden brown and you can smell their fragrance. Remove the skillet from the heat and set aside to cool.

3. Make the Dressing

Zest the lemon into a small bowl, then cut it in half and squeeze out its juice, taking care to remove any seeds. Peel and finely mince the garlic and add it to the bowl. Pour in three tablespoons of olive oil, season with salt and pepper, and whisk everything together until well combined.

4. Assemble the Salad

Pour the lemon-garlic dressing over the massaged kale and toss gently to ensure every leaf is coated. Roughly chop the cooled almonds and sprinkle them over the top.