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Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
Preheat the oven to 375°F (190°C). Place one chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/4-inch thickness. Repeat with the remaining breasts. Season both sides of each breast lightly with the divided 1/2 tsp salt.
Heat 1 tbsp of the olive oil in a 12-inch oven-safe skillet over medium heat until shimmering. Add the kale and cook, stirring occasionally, until wilted and any moisture has evaporated, about 3–4 minutes. Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute. Transfer the kale mixture to a bowl and let cool for 5 minutes.
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