Place kale, with water still clinging to the leaves, in a large, deep skillet. Cover, and cook over medium heat for 3-5 minutes, tossing a few times, until leaves are tender to the bite. Let kale cool in the pan, and then spin dry, and transfer to a large bowl.
While kale is cooking, toss together almonds, Parmesan, coriander, cayenne and a pinch of salt and pepper. Heat a nonstick skillet over medium heat, and drop the almond/Parmesan mixture into the pan in teaspoon scoops, forming little disks. Let the mixture cook undisturbed for 3-4 minutes, until it holds together and the bottom is browned, then carefully flip with a spatula, and let brown for another 1-2 minutes on the other side. Remove pan from heat.
Toss kale with dressing, and divide among 4-6 plates (depending on whether it’s a main course or an accompaniment). Top with Parmesan kale croutons.