Wash kale, remove stems, and chop leaves into bite-sized pieces. Place in a large bowl.

In a small skillet over medium heat, warm the butter/oil. Add panko and minced garlic. Toast for 3-5 minutes until golden brown. Set aside to cool.

In a jar, whisk together olive oil, lemon juice, grated garlic, Dijon, salt, and pepper until emulsified.

Pour 3/4 of the dressing over the kale. Use clean hands to massage the kale for 2-3 minutes until it softens and turns dark green.

Add the grated Parmesan and toasted breadcrumbs to the bowl.

Toss well to combine. Add remaining dressing if needed. Serve immediately.