Put the eggs in a small saucepan and fill with cold water so it covers the eggs completely. Turn the heat to medium-high and bring to a boil. As soon as it boils, remove the pan from the heat, cover, and let stand for 10 minutes. Drain the eggs and peel them.
Mix the Dressing
In a small bowl, whisk together vinegar, smoked paprika, 1/4 teaspoon salt, and the pepper. Add the oil and whisk until combined.
In a large bowl, add the chopped kale and toss with the dressing. Using your fingers, massage the dressing into the kale leaves to soften the kale (2 min). I like to let the kale marinate in the dressing in the refrigerator for at least an hour before adding the toppings. It softens the kale and helps impart the smoky flavor from the paprika. It can be eaten right away as well.
Add the almonds and eggs and toss to incorporate. Grate and shave some Manchego over the top.
Taste and adjust with salt and pepper if needed.
Adapted from Brassicas by Laura B. Russell
Kale Salad with Manchego & Marcona Almonds
Amount Per Serving (1 g)
* Percent Daily Values are based on a 2000 calorie diet.