In a medium nonstick skillet, heat 2 Tbs. olive oil over medium heat and add the garlic. Cook, stirring often, for about 30 seconds. Add the panko and cook, stirring often, until golden and crispy, about 3 minute. Season with salt and pepper and transfer to a plate to cool.

In a small  bowl, whisk together remaining 4 Tbs. olive oil and the rice wine vinegar, and a pinch of salt and pepper.  Put the kale into a large bowl and pour half the dressing over it.  Using your fingers, gently massage the dressing into the kale, for about 2 to 3 minutes. (This helps to tenderize the kale, making it more flavorful and easier to digest.) Add more dressing as needed (but you many not need all of it). Taste the kale and add more salt and pepper if necessary.

To make soft-boiled eggs: Bring a medium pot of water to a gently boil. Using a large slotted spoon, carefully lower the eggs into the water. Gently boil for 6 ½ minutes. Using the slotted spoon, remove the eggs to a bowl of ice water and let cool for 2 minutes. Peel the eggs under running water.

Transfer kale to shallow serving bowls and top with garlicky panko and crumbled feta. Slice the eggs in half and serve with the salad, if desired.