In a small skillet or nonstick pan, heat the butter and olive oil over medium heat. Add the bread and cook, coating the cubes with the butter oil mixture, until golden. Line a plate with paper towel and pour the finished tiny croutons onto the paper towel. Sprinkle with sea salt and some freshly cracked black pepper. Set aside.
In a small skillet or nonstick pan, toast the pine nuts over medium-low heat until golden. Remove from the pan and set aside.
Place the kale into a large mixing bowl. Squeeze 1/2 the Meyer lemon juice on it and drizzle with olive oil. Massage the kale with your hands for 15-30 seconds. Set aside for 10-15 minutes.
When ready to serve, freshly grate a generous amount of parmigiano reggiano cheese into the bowl with the kale and combine. Taste. Add more cheese, sea salt, and black pepper as needed, tasting as you go. Add the croutons and pine nuts. Toss to combine. Taste. If needed before serving, add a final drizzle of olive oil and squeeze of Meyer lemon juice. Finish with freshly grated parmigiano reggiano cheese and black pepper.