When I don't have anchovy paste, I add a pinch or two of salt, or a teaspoon of capers to give it a briny flavor.I also like to add more lemon juice to my dressing, up to 1/4 cup of lemon juice. Up to you though. Some like their dressing milder.
Add the egg yolk, Parmesan cheese, lemon juice, garlic, and anchovy paste to a food processor or blender, and pulse for a minute to blend the ingredients.
Keep the food processor or blender running, and slowly drizzle the olive oil in to emulsify it into the mixture. This will create a thick, creamy dressing. Stop once it is still pourable.
Toss the dressing with the kale leaves until they are evenly coated.
Store the dressing in a cool place for a few days, or in the refrigerator for a few weeks. Bring to room temperature before using again.