Place the chopped kale In a large salad bowl; top the kale with the Cannellini beans. Sprinkle the black pepper over the beans, followed by the bread crumbs.
Open the sardines and drain the packing liquid. Crumble the sardine filets in small pieces (smaller than bite size) over the breaded beans.
Chop the preserved lemons in a small dice and distribute over the beans and sardines. If you don't have preserved lemons, take 3 Tbsp of the liquid from the beans, and add the zest of one lemon. Then cut lemon in half and squeeze the juice from both halves into the liquid, being careful to catch any lemon seeds. Dress the salad with the liquid mixture.