Heat a dry Skillet over medium heat. Add the sliced ½ cup sliced almonds toasted and toast, stirring frequently, for 3–5 minutes until golden and fragrant. Transfer immediately to a plate to cool. Watch closely — they go from golden to burnt quickly.

Place the chopped 1 large bunch curly kale ribs removed, leaves torn or chopped into bite-sized pieces (about 8 cups) in a large Mixing Bowl. Sprinkle with ¼ tsp ¼ tsp sea salt for massaging the kale and drizzle with about 1 tbsp of the 3 tbsp extra-virgin olive oil (from the dressing). Using clean hands, firmly massage and squeeze the 1 large bunch curly kale ribs removed, leaves torn or chopped into bite-sized pieces (about 8 cups) for 2–3 minutes until the leaves darken, soften, and reduce in volume by about half.

In a small Mixing Bowl, whisk together the remaining 2 tbsp of 3 tbsp extra-virgin olive oil, 2 tbsp fresh lemon juice from about 1 lemon, 1 tsp Dijon mustard, minced 1 clove garlic pressed or finely minced, and 1 tsp honey (if using). Season with a pinch of 1 pinch freshly ground black pepper. Taste and adjust — add more 2 tbsp fresh lemon juice from about 1 lemon for brightness or a touch more 1 tsp honey to balance.

Pour the dressing over the massaged 1 large bunch curly kale ribs removed, leaves torn or chopped into bite-sized pieces (about 8 cups) and toss well to coat every leaf. Add the sliced ¼ cup red onion thinly sliced, dried ⅓ cup dried cranberries, and toasted ½ cup sliced almonds toasted, and toss again. Top with grated or shaved ½ cup Parmesan cheese freshly grated or shaved. Taste for seasoning and add more ¼ tsp sea salt for massaging the kale, 1 pinch freshly ground black pepper, or 2 tbsp fresh lemon juice from about 1 lemon as needed. Serve immediately or let it sit for 10–15 minutes — the 1 large bunch curly kale ribs removed, leaves torn or chopped into bite-sized pieces (about 8 cups) will continue to soften and the flavors will meld beautifully.