Garlic Butter Kale with Lemon and Parmesan
Last Updated on September 24, 2026 by Betty Davies
Quickly sauteed in a skillet on the stovetop, this garlic butter kale recipe is full of flavor and ready to serve in 15 minutes. With flavors of parmesan, lemon and garlic, this side dish works wonderfully with chicken and fish.
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Add some leafy green goodness to your plate in the form of this delicious garlic butter kale recipe.
Quick to make in one pan, this recipe comes together in a matter of minutes with minimal prep. The kale leaves are perfectly tender and full of flavor.
This easy kale side dish is the perfect accompaniment to your favorite weeknight meals.
If you love quick and easy greens, be sure to check out my buttered wilted spinach recipe too!
Why you will love this recipe!
- Quick: From start to finish, this recipe only takes around 15 minutes to put together, perfect for a last minute side for any night of the week.
- One pan: This stovetop kale is pan fried in a skillet, nothing else required so clean up is easy!
- Dietary info: This garlic butter kale recipe is gluten-free and low carb.
What You Will Need
Ingredients
- Kale: Remove the stems and roughly chop the leaves. Wash and dry well.
- Oil: Any neutral flavored oil works like canola or vegetable oil work well for this recipe.
- Garlic: Garlic cloves are minced for maximum flavor.
- Stock: This helps to tenderize the kale during cooking. Vegetable or chicken stock are best to use.
- Butter: You can use salted or unsalted butter, adjust the added salt to suit tastes.
- Salt and Pepper: Just a little to season the kale.
- Lemon: Fresh lemon juice and zest brighten up the kale wonderfully. In a pinch you can use bottled lemon juice, but fresh is best.
- Parmesan Cheese: Once sauteed, the garlic butter kale is tossed in salty parmesan. For best results, use freshly grated rather than pre-grated.
Equipment
You will need a medium sized skillet to cook the kale and a garlic press to mince the garlic. For best results, a salad spinner is perfect for drying the kale leaves after washing them.
How to make Sauteed Garlic Parmesan Kale
Be sure to scroll down for the full recipe!
- Chop, wash and dry the kale.
- Melt the butter and cook the garlic quickly.
- Add in the kale, toss in the garlic butter and sauté.
- Pour in the stock and cook with the lid on, til tender.
- Stir in the parmesan and lemon zest and squeeze in some lemon juice.
- Serve.
Recipe Variations
- Sprinkle in some red pepper flakes to add a bit of spice.
- Toss in some crispy bacon for a really tasty kale side dish.
- Garnish with pine nuts or almonds for a crunchy texture.
Serving Suggestions
This garlic butter kale recipe sits wonderfully with so many everyday meals. It’s great with marinated steak and roasted chicken and is delicious paired with my Garlic Parmesan Rice for a more substantial side dish.
Make Ahead and Storage
This recipe is best enjoyed as soon as it is cooked. Leftovers can be stored in an airtight container in the fridge and can be quickly reheated in a skillet.
Garlic Butter Kale with Lemon and Parmesan
Equipment
Ingredients
- 1 bunch kale
- 2 tablespoons butter
- 1 tablespoon oil
- 3 garlic cloves minced
- salt and black pepper
- ¼ cup stock (60ml) chicken or vegetable
- 2 tablespoons grated parmesan
- lemon juice and zest
Instructions
- Prep the kale. Remove the tough stems and roughly chop the leaves. Wash and dry well.1 bunch kale
- Put a skillet on a medium high heat on the stovetop. Add the butter and the oil.2 tablespoons butter, 1 tablespoon oil
- Once the butter has melted, add the garlic and cook for 30 seconds til fragrant.3 garlic cloves
- Add in the kale, a handful at a time, stir until it starts to wilt and turn a bright green color. Sprinkle in a pinch of salt and pepper.salt and black pepper
- Pour in the stock and place the lid on the skillet. The steam will make the kale leaves tender.¼ cup stock
- Cook with the lid on for 5 minutes.
- Remove the lid, stir the kale and cook until there;s no liquid in the pan and the kale is glossy.
- Take off of the heat and stir in the parmesan and lemon zest and juice.2 tablespoons grated parmesan, lemon juice and zest
- Serve.
Notes
- The kale leaves should be dry before sauteing.
- Use freshly grated parmesan for the best results. Pre-grated can often be quite dry and less flavorful.
- Serve immediately.
- Nutritional values are an estimate and based on one of three servings.
