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Kale wilted in Greek olive oil with garlic and oranges
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Kale with Greek EVOO, Oranges & Garlic, Mani Style

My local farmer's market in Athens just started carrying kale and I couldn't think of a better way to cook it than this, inspired by a very traditional greens recipe from the Mani, where spinach and other sweet greens are cooked with garlic, oranges and olive oil. To find some of the artisanal Greek products you'll need to make this, visit my online shop, where you'll discover a host of lovingly curated Greek ingredients.

Course brunch, dinner, Lunch, salad
Cuisine Greek, Greek cuisine, Mediterranean diet
Keyword Diane Kochilas, garlic, Greek olive oil, kale, Mani, oranges, Peloponnese, salad
PREP TIME 5 minutes
COOK TIME 20 minutes


  • 2 pounds / I kilo kale trimmed, rinsed and drained
  • 2/3 cup Extra virgin Greek olive oil
  • 2 oranges with peel on, cut into 8 wedges each
  • 6 garlic cloves peeled and thinly sliced
  • Salt and pepper to taste


  1. Separate the kale into leaves, trim and rinse well. Drain thoroughly in a salad spinner.
  2. Heat half the olive oil in a large, wide pot over medium heat and cook the garlic until soft. Stir in the orange wedges and cook together for a minute.
  3. Add the kale, in batches if necessary, stirring it up so that the garlic and orange wedges are distributed evenly among the kale leaves. As the kale wilts, add more, mixing again, until all of it is inside the pot. Cover and cook for about 15 minutes, until the kale is tender. Season to taste with salt and pepper.
  4. Remove from heat and drizzle in remaining olive oil. Serve hot, warm or at room temperature.


You can serve this simple kale dish as a midday salad or as an accompaniment to almost any fish, seafood, or chicken main course.