1. Place torn bread in a food processor and process to make coarse crumbs, about 1 minute. Heat oil in a small nonstick skillet over medium heat until shimmering. Add breadcrumbs, pumpkin seeds, and half of garlic and cook, stirring occasionally, until breadcrumbs are golden brown, 5 to 7 minutes. Transfer to a bowl, let cool 5 minutes, then stir in 2 tablespoons cheese and season with salt and pepper to taste.

2. Meanwhile, whisk mayonnaise, remaining 3 tablespoons cheese, vinegar, remaining half of garlic, Worcestershire, and 1/8 teaspoon pepper together in a large bowl.

3. Add kale to a separate large bowl; squeeze and massage leaves with hands until they are darkened and wilted, about 1 minute. Add to bowl with dressing and toss to coat. Sprinkle evenly with breadcrumb mixture and serve.

Source: Hannaford fresh Magazine, November - December 2017