Wash the kale leaves thoroughly and pat dry. Remove the tough central stems by running a knife down each side or folding the leaf and slicing along the stem. Stack the leaves, roll them tightly, and thinly slice crosswise into fine ribbons until you have about 6 cups packed.

Make the lemon dressing

In a medium bowl, combine the lemon juice (2 tbs), lemon zest (1 tbs), minced garlic (1 clove), Dijon mustard (1 tsp), honey or maple (1 tsp), and a pinch of salt. Whisk together while slowly streaming in the extra-virgin olive oil (2 tbs) until the dressing is emulsified. Taste and adjust salt and pepper as needed.

Massage the kale

Place the sliced kale in a large mixing bowl. Pour about half of the dressing over the kale. Using clean hands, massage the dressing into the kale for 1.5–2 minutes: squeeze and rub the leaves until they darken in color and become tender. This softens the fibers and reduces bitterness.

Combine and finish

Add the remaining dressing to the massaged kale and toss to coat evenly. Stir in grated Parmesan (1 tbs) if using, and season with the remaining sea salt and freshly ground black pepper to taste. If desired, sprinkle toasted sunflower seeds or pine nuts (2 tbs) over the top for crunch.

Rest and serve

Let the salad sit at room temperature for 5–10 minutes to allow flavors to meld, then serve. The salad keeps well refrigerated for up to 24 hours; if storing, add nuts just before serving to keep them crunchy.