Adapted from:



  1. Rinse kale and carrot greens well.
  2. Thinly slice the garlic. Coarsely chop the kale and carrot greens. Set aside any big stems from the kale for use in a different recipe.
  3. Heat the butter/Earth Balance in a large skillet over medium-high heat. Cook the garlic briefly until softened, but be careful not to let it burn. Add the chopped kale, a few handfuls at a time, stirring until kale is wilted. Add the carrot greens.
  4. Season with herbes de Provence, salt and black pepper.
  5. Cook until greens are wilted and tender, about 2-3 minutes. Squeeze lemon over the top and remove from heat
  6. Grate fresh Parmesan (or sprinkle nutritional yeast) over top and serve hot.


  • You can turn this into a main dish by sautéing some shrimp or other protein and stirring it into the greens before serving.