Add minced garlic and lemon juice to a small bowl. Slowly whisk in olive oil until the dressing has a reached a nice consistency. Incorporate the capers and parley, taste to make any adjustments – like maybe adding more lemon juice and set aside.
Remove the stems from the kale, roll up the leaves and thinly slice. Place kale in a medium size bowl and pour in dressing. Use your hands to massage the dressing into the kale and set aside.
Bring about 3-4 cups of water to a slight bowl in a medium size pan. As the water begins to bowl turn it down medium low to stop the boiling and then add vinegar.
Crack the egg into a separate small dish. Use your spoon to create a little whirlpool in the pan. Slowly add the egg, using your spoon to keep the whites together and covering the yolk.
After you have contained the egg into a nice ball, start the process with remaining eggs. Watch your timing-each egg cooks for about 3 mins to achieve runny consistency. Remove from the water with a strainer spoon and place on a paper towel. Season with salt and pepper and transfer to plate for serving.
Be sure to watch instructional video as a guide for poaching your eggs.
Because kale is such a hearty green, you can save any leftover salad in the refrigerator for up to 12 hours.