Kale Salad with Garlicky Panko

• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 1 garlic clove, thinly sliced
• 1/2 cup panko
• Kosher salt
• Pepper
• 1 bunch curly kale
• 1/4 cup rice vinegar
• 3 ounces feta cheese, crumbled
• 6 fried eggs (optional)

1. In a large nonstick skillet, heat 2 tablespoons of the olive oil.
2. Add the garlic and cook over moderate heat, stirring, until fragrant, 30 seconds.
3. Stir in the panko and cook, stirring, until golden and crisp, 3 minutes.
4. Season with salt and pepper and transfer to a plate to cool.
5. Cut the stems from the kale and tear the leaves into pieces.
6. In a bowl, whisk the vinegar with the remaining 1/2 cup of oil and season with salt and pepper.
7. Add the kale; massage with the dressing using your fingers.
8. Season with salt and pepper and toss.
9. Transfer to a platter, top with the feta, garlic panko and fried eggs, if using, and serve.

extravirgin olive oil, garlic, panko, kosher salt, pepper, curly kale, rice vinegar, feta cheese, eggs

Taken from www.foodandwine.com/recipes/kale-salad-garlicky-panko (may not work)