If using, toast walnuts in a dry skillet over medium heat for 2 minutes, stirring constantly, until fragrant. Remove from heat and let cool.

Strip kale leaves from stems. Tear or chop into bite-sized pieces. Wash and dry well.

Add kale, lemon juice, lemon zest, olive oil and minced garlic to a large bowl.

Using your hands, massage kale for 1-2 minutes until leaves wilt, turn deeper green, and reduce in volume by about a third.

Stir parmesan, walnuts, salt and pepper into the kale.

Optional: top with croutons just before serving. Serve with a lemon wedge as garnish.