Garlic butter kale with lemon in a serving bowl

Recipe

Garlic Butter Kale

Published 09 October 2026 · Updated 09 October 2026

Kale is quickly wilted until tender, then coated in butter, garlic and a squeeze of lemon. It is a savoury, bright side dish that works well alongside roast meats, sausages or a baked potato.

Not kitchen tested by The Black Farmer.
Serves 4
Prep 10 min
Cook 8 min
Total 18 min

Timing: Timing: Garlic butter kale is wilted in stages so the leaves stay tender rather than watery. The butter melts while the kale finishes cooking, and the lemon is added at the end for brightness.

Ingredients

  • Kale - 150g

    Kale

    300 g prepared leaves from 2 x 150 g packs

    remove tough stalks, wash and drain thoroughly, then roughly tear

    £1.60

Adds 2 items across 1 products — £3.20 total.

Pantry ingredients such as oil, salt and herbs are not included.

Other Ingredients You'll Need

  • Unsalted butter — 30 g (divided: 20 g for the pan and 10 g to finish)
  • Garlic — 2 cloves (finely grated or minced)
  • Water — 2 tbsp (for brief steaming)
  • Lemon — 1 tsp juice (plus finely grated zest, optional)
  • Fine salt — 1/4 tsp, or to taste (use less if the butter is salted)
  • Black pepper — 1/4 tsp, freshly ground (to finish)
  • Parmesan — 15 g, optional (finely grated)

Method

Prepare the kale

Strip the leaves from the thick central stalks, wash well and drain. Tear the leaves into bite-sized pieces; excess water is fine because it will help the kale steam.

Start the garlic butter

Melt 20 g of the butter in a large frying pan over medium heat. Add the garlic and cook for 30–60 seconds until fragrant but not coloured.

Wilt and steam

Add the kale in batches, turning each addition through the garlic butter as it collapses. Pour in the water, cover and cook for 4 minutes, turning once, until the leaves are glossy and tender while retaining a little bite. If the pan looks dry, add another teaspoon of water.

Finish and serve

Uncover and stir in the remaining 10 g butter, lemon juice, salt and pepper. Taste and adjust the seasoning, then add the lemon zest and Parmesan if using. Serve immediately.

Serving Suggestion

Serve with roast chicken, grilled fish or sausages and a baked potato.

Frequently Asked Questions

Can I use the kale stalks?

The thick central stalks stay firm in this short cooking method, so remove them. Thin side stems can remain if they are tender.

Why add water to the pan?

A small splash creates steam under the lid so the kale softens without needing a large amount of butter or oil.

Can I make this without Parmesan?

Yes. The butter, garlic and lemon provide the main flavour, so simply leave out the optional Parmesan.