Transfer the kale to a large serving bowl and using your hands massage with 1/2 tablespoon olive oil and pinch of salt for a few minutes until all the leaves are coated.

Add the remaining 1 tablespoon olive oil, plus the lemon juice, parmesan, chili flakes, salt, and pepper; toss well to combine (or use hands again). Let stand 5 minutes. Taste and adjust seasoning with more lemon juice, salt, pepper and/or chili flakes. Let the salad sit for about while you prepare the breadcrumbs. (This gives the kale leaves a chance to further soften).

To prepare the bread crumbs, in a small non-stick skillet heat olive oil over medium to medium-high heat, add the garlic and cook until fragrant, 1 to 2 minutes. Then add the panko breadcrumbs and cook, stirring continuously, until golden browned, about 2 minutes. Season with salt. Remove from the heat and toss half of the breadcrumbs with the salad. Garnish with remaining on top, plus a little more parmesan, if desired.

Serve and enjoy!