Pre-heat the grill. Put on a pot of water to boil for the pasta, and salt it generously.Tear the kale into bite-sized pieces and put in a bowl, then add lemon zest and garlic. Drizzle generously with olive oil and toss to coat. Coat the zucchini planks with oil and tuck them in the side of the bowl.
Put the grill mat or wok on the grill and add the kale, use tongs to turn. Place the zucchini on the grill and let sear. Close the grill for a minute, then open and turn the kale. Do this a few times until the kale is crispy but not burned.Check the zucchini, when it is browned, turn the pieces and let it sear again.
When the kale is crisped in spots, transfer back to the bowl. When the zucchini is tender and browned, transfer to the bowl. Turn off the grill. Put the zucchini on the cutting board and slice in bite-sized pieces. Salt the kale and toss.
Cook the pasta and drain. In the pasta pot, combine the tomatoes and a good shot of olive oil, salt and the lemon juice. Add the drained pasta and toss to mix. Serve topped with chopped almonds, Espelette pepper or chilis, and fresh violets, with the crispy kale all around.