Parmesan Marsala Sauteed Kale

• Produce

  • 4 cloves Garlic
  • 1 bunch Kale

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 2 tbsp Heavy cream
  • 3 tbsp Parmesan cheese, grated

• Beer, Wine & Liquor

  • 3/4 cup Marsala cooking wine

Found on mysequinedlife.com

Description

Ingredients

• 1 bunch of kale, stems removed and sliced into pieces
• 3 tbsp olive oil, plus more if needed
• 4 cloves garlic, minced
• Salt and pepper
• 3/4 cup Marsala cooking wine
• 2 tbsp heavy cream
• 3 tbsp grated Parmesan cheese

Directions

• Rinse and prep kale. Add 3 tbsp olive oil to a large skillet and heat over medium to medium-high heat.
• When the oil is hot, add minced garlic and saute for 2 minutes, or until garlic is turning golden.
• Add as much kale as can fit in the skillet comfortably. Stir the kale around as it wilts. When more room frees up in the skillet, add additional kale in batches, adding a little drizzle of olive oil additionally if needed. Continue until all kale is in the skillet.
• Season kale with salt and pepper.
• Once all of the kale is in the process of wilting, add Marsala to the skillet and stir, scraping up any bits of garlic that may be stuck to the bottom of the skillet. Let kale cook for 3-4 minutes as the Marsala begins to reduce.
• Reduce heat to low and add the cream and Parmesan cheese. Stir. Let kale cook for an additional 5-6 minutes (or longer) to absorb the flavor, stirring occasionally, until all kale is soft and wilted.
• Serve as it is, or with almonds sprinkled over top (optional).