Start with the kale. Remove the first layer of outer leafs and discard.
Then peel the other large dark green leafs, place them on top of each other and cut away the thick vein in the centre. Roll & fold the leafs (together) and cut sideways into ribbons. Place into a large dutch oven or wok, well seasoned* as seen in the image. (See notes* below on how to season a pan).
Cut the remaining head of kale right through the middle. cut away the centre of each half, i.e. the stem (which is actually very nice eaten raw).
Slice each half into ribbons.
Place the pan on high heat. Start by sauteing the dark green kale ribbons first and use tongs to turn the kale. The pan should really be well seasoned, in which case there is no need to add any oil. In case the pan is not seasoned then use as little oil as possible. Trust me, we do NOT want to use any oil during heating because; 1) it would destroy the flavour, 2) overheated oil is bad for you, thus destroying the goodness that the kale holds.
Keep stir-frying (using no oil, or as little oil as possible) the kale, using the tongs to turn. Keep doing this till the kale becomes caramelized. The kale should look like in the picture.
in a large bowl mix the olive oil, the lemon juice and salt with the whisk. Add the warm kale, mix thoroughly in the dressing and serve immediately.