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Wilted Kale with Roasted Garlic

Wilted Kale with Roasted Garlic

Oxmoor House JUNE 2006

  • Yield: 8 servings
  • Cook time:1 Hour
  • Prep time:21 Minutes


  • 1 large garlic bulb
  • 4 pounds kale, coarse stems removed (about 6 bunches)
  • 1/4 cup olive oil
  • 3/4 cup chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


Cut off pointed end of garlic bulb. Place on a piece of aluminum foil, and coat generously with cooking spray. Fold foil to seal. Bake at 350° for 1 hour or until garlic is tender. Remove garlic from oven, and let cool. Squeeze pulp from garlic bulb, and mash with a fork until smooth. Set aside.

Meanwhile, slice kale leaves into 1/4" strips. Heat olive oil in a large Dutch oven over medium heat. Gradually add kale, and cook 12 minutes or until kale wilts, stirring often. Add broth. Reduce heat to low; cover and simmer 20 to 25 minutes or until greens are tender and liquid evaporates. Stir in garlic, salt, and pepper.

Make Ahead: Roast garlic, and trim and slice kale up to 2 days ahead. Chill in separate zip-top plastic bags.


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Wilted Kale with Roasted Garlic recipe