PREPARATION: By Julie Moskin

YEILD: 8 to 12 servings

TIME: About 25 minutes

INGREDIENTS:

1. 2 cups sliced almonds 
2. ⅓ cup freshly squeezed lemon juice (from 2 to 4 lemons) 
3. Kosher salt 
4. 1 ½ cups extra ­virgin olive oil 
5. 4 cloves garlic, crushed with the flat side of a knife, peeled and left whole 
6. 10 to 12 ounces washed and dried kale leaves, thick stems removed (weight after trimming) 
7. 1 ½ cups freshly grated Parmesan (optional)