In a large skillet over medium-high heat, melt butter. Add kale and cook for 2 minutes, sprinkle with sugar and continue to cook until tender crisp, about 2 minutes. Season with salt and pepper.
Serve kale with sauce.
In two microwave proof bowls, add cream cheese and milk to each. Microwave, on High covered, for 30 seconds. Remove from microwave and whisk until smooth. Return to microwave for 15 seconds. Remove and whisk in lemon juice and zest until combined.
Tip: Use flavoured cream cheeses such as roasted red pepper and herb and garlic.