Dr. Weil's Tuscan Salad and Lentil Bruschetta Feta dip/salad. See in comments what I would change. 

Although I bought prewashed and cut tuscan kale, you still need to do some work. After eating it, I noticed the thick part in the middle of the kale is quite chewy and bitter. Cut the kale off of that. Unless you like that part.
Dr. Weil's Tuscan Kale salad
Ingredients
4-6 cups Tuscan kale, loosely packed, sliced leaves of Italian black (Lacinato, “dinosaur,” cavolo nero) midribs removed
juice of 1 lemon
3-4 tablespoons extra-virgin olive oil ( I used less in video and should have used 4tb )
2 cloves garlic, mashed
salt & pepper, to taste
hot red pepper flakes, to taste
2/3 cup grated Pecorino Toscano cheese (Rosselino variety if you can find it) or other flavorful grating cheese such as Asiago or Parmesan
1/2 cup freshly made bread crumbs from lightly toasted bread
Instructions
Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes.
Pour over kale in serving bowl and toss well.
Add 2/3 of the cheese and toss again.
Let kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese.