A few simple ingredients take Parmesan Marsala Sauteed Kale to the next level. Kale sautés in a Marsala wine and Parmesan mixture with a little bit of cream for a flavorful, ultra satisfying side dish.
To prep the kale: You'll want to discard (or use in some other way) the thick, center stem from each leaf of kale. To streamline this process, I gather all of the leaves towards each other to one side, making it easy to slice away the stem. Then I give the leaves a few slices and they're ready to use.
Substitutions: In a pinch I've subbed in some sherry cooking wine when I didn't have a full 3/4 cup of Marsala. I've also used half-and-half instead of cream on occasion. Great either way!