Wilted Kale

    45 minutes

    A great way to cook kale as a side dish. This technique works well with other greens as well but kale is my favourite.

    155 people made this

    Serves: 6 

    • 3 tablespoons olive oil
    • 1 onion, chopped
    • 3 cloves garlic, crushed
    • 2 cups soft breadcrumbs
    • 440g kale, shredded

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat oil over medium high heat in a large frying pan. Add onions and garlic and cook and stir until soft.
    2. Add breadcrumbs and cook and stir until brown.
    3. Stir in kale and cook until wilted. Serve hot or warm.

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    Reviews in English (132)


    wonderful recipe just a wee suggestion - you might like to add a couple of nice hot chillies to it and also cook on high as soon as you add the kale and only for few minutes. Another alternative to bread crumbs would be freshly grated coconut - yummy!!! Great green dish to go with roast lamb combined with roasted spicy pumpkin and kumura (sweet potatoes). keep away from gravy though.  -  11 Apr 2009


    Like this recipe a lot, but made a few changes to how it was prepared - fried up the garlic and onion in the oil first, then added the (curly) kale, turned the heat right up, then added some water (a few splashes) which then turned to steam and cooked the kale through. After all the liquid was absorbed, added the breadcrumbs and some salt and served up with some parmesan shavings for extra flavour. Disappeared really fast so must've done something right Thanks for the original receipe - great way to do kale!  -  10 Dec 2006  (Review from Allrecipes USA and Canada)


    Wow! I never liked kale before I tried this recipe... Followed the advice of others and cooked the onion and garlic first, added the kale with a splash of water and covered it for a minute or so. Threw in the breadcrumbs at the end and tossed it all together with a bit of sea salt and a splash of lemon juice. I had a bit left over, which I ate cold, straight out of the fridge the next day. Still yummy!  -  15 Dec 2006  (Review from Allrecipes USA and Canada)