Remove the thick stems from the kale leaves and discard. Wash the leaves thoroughly and pat them dry or spin in a salad spinner. Roughly chop or tear the leaves and place them in a large mixing bowl.

Add 1 teaspoon of sea salt to the kale. Use your hands to massage the salt into the leaves. Do this for about 1–2 minutes until the kale starts to soften and darken in color. This step helps break down the kale’s natural toughness, making it tender and flavorful.

Finely crush or chop the croutons and add them to the kale. This adds texture and richness to every bite.

In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and black pepper until well combined. The lemon adds brightness while the garlic infuses every drop of the dressing with bold flavor.

Pour the dressing over the kale and croutons. Add the grated Parmesan cheese and toss everything together until the kale is well coated and the flavors are evenly distributed.

You can serve the salad immediately or refrigerate it for later. The kale holds up beautifully, making this salad perfect for meal prep or entertaining. Store in an airtight container for up to 2–3 days.