1. Preheat oven to 375°F. Drizzle garlic heads with olive oil and season to taste. Wrap in parchment paper and then in aluminum foil and bake for 45 to 55 minutes until garlic is tender and starting to pop out of skin. Cool before handling.
  2. Wash kale and trim off the stems. Cut or tear into bite-size pieces.
  3. In a large sauce pot heat the oil and sauté the onions until tender.
  4. Add in the kale and stock, bringing up to just a boil, then lower heat to a simmer and cook until the kale is tender, about 12–15 minutes.
  5. Remove roasted garlic from heads by squeezing out the meat of the garlic. Add to braised kale when kale is tender. Add in chopped thyme and season with salt and pepper.
  6. Garnish kale with parmesan before serving.
Recipe Notes

Serves 4

Nutrition Information: Calories 377; Total Fat 18g; Saturated Fat 4g; Cholesterol 7mg; Sodium 286mg; Total Carbohydrates 49g; Dietary Fiber 8g, and Protein 16g.