8ounceslacinato or dinosaur kale, to make about 8 cups chopped
4tablespoonsfresh lemon juice, divided
2tablespoonsextra virgin olive oil
1tablespoonchampagne vinegar or white wine vinegar
1teaspoonfreshly ground black pepper
1/2cupgrated Parmesan cheese
1/3cuptoasted pine nuts
1/4cup capers, drained
Rinse the kale leaves and pat dry. Trim the stalky veins from the leaves and discard. Cut the leaves into very thin slices and place in a large mixing bowl.
In a small bowl or glass jar fitted with a lid, combine the lemon juice with the olive oil, vinegar, kosher salt, and freshly ground black pepper. Drizzle the chopped kale with 2 tablespoons of the dressing then use your fingers to massage the kale leaves for a few minutes until it becomes glossy and reduces in volume.
Toss with more dressing to taste then add the Parmesan cheese, toasted pine nuts, and capers. Toss to combine and season with more dressing if desired and salt and pepper. Let stand 30 minutes to an hour before serving.