INGREDIENTS
2 cups
sliced almonds
1/3 cup
freshly squeezed lemon juice (from 2 to 4 lemons)
Kosher salt
1 1/2 cups
extra-virgin olive oil
4 cloves
garlic, crushed with the flat side of a knife, peeled and left whole
10
to 12 ounces washed and dried kale leaves, thick stems removed (weight after trimming)
1 1/2 cups
freshly grated Parmesan (optional)