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4.5 from 2 votes

Sautéed Kale with Garlic and Carrot Greens


  • 2 Bunches of Kale Chopped
  • 1 Bunch of Carrot Greens Tops of 1-2 Carrots
  • 4 Cloves Garlic Thinly Sliced
  • 2 Tablespoon Unsalted Butter
  • 1 Teaspoon Garlic Powder
  • 1/2 Teaspoon Herbs of Provence or Italian Seasoning
  • 1/2 Teaspoon Sea Salt more or less, to taste
  • Black Pepper To Taste
  • Freshly Grated Parmesan Cheese To Taste


  • 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.