1 - Heat the 2 tablespoons of oil in a large skillet or pot over medium heat until shimmering.

2 - Add the onions and cook, stirring occasionally, until softened, 5 to 7 minutes.

3 - Add the shredded kale to the onions and mix well.

4 - Turn the heat to medium-low, cover and cook for 5 minutes.

5 - After 5 minutes, remove the lid, add salt to taste, and stir in the cream.