Dr. Weil's Kale Salad

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1/2 cup extra-virgin olive oil

1/4 cup lemon juice

3 cloves garlic, mashed

1/2 tsp coarse salt

Pinch red pepper flakes

2 bunches Tuscan kale (about 14 oz), ribs removed and leaves sliced into 1/4-inch shreds

1/2 cup finely grated Grana Padano or Parmigiano-Reggiano cheese, plus shavings for garnish

2 Tbsp whole wheat breadcrumbs, toasted

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