INGREDIENTS
1
bunch kale, preferably dinasaur (lacinato), ribs removed and discarded (6 oz total without ribs)
1 tbsp
extra-virgin olive oil
1/2 tsp
kosher salt
1 tbsp
freshly squeeze lemon juice (from 1/2 lemon)
1/3 cup
fresh grated Parmesan cheese (Parmigiano-Reggiano)