Rinse kale and carrot greens well.
Thinly slice the garlic. Coarsely chop the kale and carrot greens. Discard any big stems.
Heat the butter in a large skillet over medium-high heat. (To make this vegan, use olive oil instead). Cook the garlic briefly. Then add the chopped kale, a few handfuls at a time, stirring until kale is wilted. Add the carrot greens.
Season with garlic powder, Italian seasoning, sea salt and black pepper.
Cook until greens are wilted and tender, about 2-3 minutes.
Move from heat. Grate fresh Parmesan cheese on top and serve.