Wash kale leaves and spin dry or dry with paper towel.
If the kale has thick ribs, cut them away, then slice into ribbons about 1/2 inch thick. Put kale strips into a glass salad bowl. Add coarsely grated cheese, and toss.
In a small bowl, whisk together the lemon juice and olive oil. Pour over kale and cheese, then use a large wooden spoon begin “massaging” the dressing into the kale leaves so they’re all well coated with dressing. Let salad sit at room temperature for 1 hour.
After salad marinates for one hour, stir, season to taste with sea salt and fresh ground black pepper, and serve.