Adapted from The Kitchn.
For the salad:
1 bunch Kale, washed and dried
1 1/2 Tbs High heat Oil (say Grapeseed)
1/8 Tsp Sea Salt
1-2 Tbs Shaved Parmesan
For the dressing:
1 large Garlic clove,
2 Tbs Lemon Juice
1/4 Tsp Sea Salt
2 Tbs Extra-Virgin Olive Oil
Remove Kale rib/stem. Place all trimmed Kale in a bowl and toss with high heat oil and 1/8 Tsp Sea salt until leaves are evenly coated.
Place Kale leaves flat on a charcoal or gas grill OR use a preheated grill pan. Grill leaves individually until crispy and brown (30 seconds-1 minute) and once cool cut into bite sized pieces.
For dressing place garlic (chopped into a few pieces) into a garlic press or grate from whole using a microplane. Combine grated/pressed garlic with lemon juice in a small bowl and add salt. mix and then whisk in Olive Oil.
Combine dressing and kale and add parmesan if desired. This dish has a smoky flavor and will keep for a few days if you keep the dressing separate and use as needed.