In a large nonstick skillet, heat 2 Tbsp extra-virgin olive oil and add garlic. Cook over medium heat for about 30 seconds, while stirring.
Add panko to the skillet and cook, stirring, until golden and crispy, about 3 minutes.
Season with salt and pepper and transfer to a plate to cool.
In a medium bowl, whisk together remaining ¼ cup + 2 Tbsp extra-virgin olive oil, rice wine vinegar, and a pinch of salt and pepper.
Add kale to the bowl, pour dressing over the top and, using your fingers, gently massage the dressing into the kale, for about 2-3 minutes.
Taste and add more salt and pepper if necessary.
Transfer kale to plates or bowls and top with crumbled feta, eggs, and panko.