Remove the tough stems from the kale, rinse the leaves under cool water, and dry using a salad spinner. Chop kale into thin strips and place it in a mixing bowl.

Heat a skillet over medium heat, add your choice of nuts, and toast for 3 to 5 minutes until aromatic and golden. Remove from heat and let cool.

Add the grated Parmesan cheese and cooled nuts to the bowl with the kale. Toss gently to combine.

In a small bowl, whisk together olive oil, lemon juice, grated garlic, salt, and black pepper until combined.

Pour the dressing over the kale, nuts, and Parmesan mixture. Toss gently until coated.

Serve immediately or refrigerate for up to 36 hours, adding dressing just before serving.