Don’t know what to with all that kale?

Kale Salad:

• 2 cups sliced almonds
• ⅓ cup freshly squeezed lemon juice (from 2 to 4 lemons)
• Kosher salt
• 1 ½ 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 ½ cups freshly grated Parmesan (optional)