Directions

1. Smash and peel garlic. Put garlic, thyme sprigs, and coconut milk in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer, swirling pan occasionally, until coconut milk has reduced a bit and garlic is soft, about 15 minutes. Remove from heat.
2. Meanwhile, preheat oven to 425ºF. Separate kale leaves from their ribs: Hold the stem end in one hand and use the other hand to strip off the leaves. Rinse well (no need to dry). Finely chop ribs and roughly tear greens. Place about one-quarter of the greens in a large bowl and set aside.
3. Heat 1 Tbsp. oil in a large (at least 12-inch) cast-iron skillet or other ovenproof frying pan over medium heat. Place chopped kale ribs and one-quarter of the remaining greens in the skillet. Cover (use a sheet pan if your pan doesn't have a lid) and cook until wilted, 3-5 minutes. Season with a scant 1/4 tsp. each salt and pepper; stir, and then transfer with a slotted spoon to the large bowl with raw greens. Repeat to cook batches of remaining greens, adding more oil if needed, seasoning with salt and pepper, and transferring them to the bowl. Hang onto the skillet but drain any liquid from it and set skillet aside.