Step 1

Heat ⅓ cup oil in a medium Dutch oven over medium. Arrange garlic halves, cut side down, in pot and scatter onion around; season with salt and pepper. Cook, stirring onion occasionally but keeping garlic cut side down, until onion is deep golden, 6–8 minutes.

Step 2

Add kale to pot by the handful, stirring and letting it wilt slightly before adding more; season generously with salt. Cook, stirring often, until all of the kale is deep green and just wilted, about 3 minutes. Add 1½ cups water, cover pot partially with a lid, and cook until liquid is reduced by half and kale is tender, 12–15 minutes.

Step 3

Add Parmesan to braised kale and cook, stirring, until cheese is melted and incorporated (sauce will thicken slightly), about 5 minutes. Taste and season with more salt and pepper if needed.