5 tablespoons extra virgin olive oil, divided
Preheat oven to 325F. Lightly oil a 9 x 13-inch glass baking dish.
In a saucepan over medium-high heat, heat 2 tablespoons olive oil. Add half of the garlic and cook until soft but not yet golden. Raise to high heat, add the stock and kale and mix. Cover and cook for 3 minutes, then uncover and continue cooking, stir until all the liquid has evaporated. Season with salt and white pepper. Set aside to cool.
Add cooled kale and pecans to a food processor; pulse until pecans are chopped and kale is shredded but mixture is still chunky.
In a separate saucepan heat 2 tablespoons olive oil over medium-high heat; add the onion and remaining garlic; saute 2 to 3 minutes. Add the sage and thyme; continue cooking until onion is caramelized, approximately 3 to 4 more minutes. Stir in the pecan-kale mixture.
Transfer the mixture to a large bowl. Add the cooked quinoa and stir to combine. Stir in the remaining tablespoon of oil and melted butter. Season with salt and white pepper.
Add the egg and wine and toss to coat. Transfer the mixture to the prepared baking dish. Cover and bake 30 minutes. Garnish with pomegranate seeds before serving.