Smoky Kale Salad With Toasted Almonds And Egg

• 2 large eggs
• kosher salt
• 1 large bunch kale (12 to 14 ounces), center ribs and tough stems removed, leaves finely shredded
• 1 tablespoon sherry vinegar
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 1/3 cup almonds, sliced and toasted (see recipe for instructions)

1. Put the nuts in a small frying pan and toast them over medium-low heat, stirring frequently, for 5 to 10 minutes, until golden brown and fragrant.
2. Or, spread them on a rimmed baking sheet and toast them in a 350F oven for 5 to 10 minutes.
3. Either way, keep a close eye on the nuts to make sure they dont burn.
4. Toasted nuts will keep in an airtight container at room temperature for several days.

eggs, kosher salt, kale, sherry vinegar, paprika, freshly ground black pepper, olive oil, almonds

Taken from www.foodrepublic.com/recipes/smoky-kale-salad-with-toasted-almonds-and-egg-recipe/ (may not work)