adapted from New York Times Cooking

Ingredients

2 cups heavy cream
1 yellow onion, finely chopped
4 garlic cloves, thinly sliced
½ teaspoon crushed red pepper
½ teaspoon nutmeg

Salt and ground black pepper
2 tablespoons vegetable oil
3 bunches Siberian kale, tough stems removed, leaves sliced ¼-inch thick
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Instructions

1. Bring the cream to a boil in a large pot over medium-high heat, then simmer until reduced to 1½ cups. Add half the onion, plus the garlic, crushed red pepper, nutmeg, 1 teaspoon salt and ¼ teaspoon pepper. Bring to a boil, then reduce to a gentle simmer and cook, stirring frequently, for 15 minutes.
2. Meanwhile, heat the oil in a large skillet over medium-high. Add the remaining onion and ½ teaspoon salt. Cook for 1 minute. Reduce the heat to medium and add the sliced kale, a handful at a time, stirring to wilt after each addition. Stir in another ½ teaspoon salt. Cover and cook, stirring occasionally, until tender, about 10 minutes.
3. Uncover and grab a bunch of the greens with tongs to squeeze out any excess water. Transfer to pot with the cream mixture. Repeat with the remaining greens. Stir well to coat with the cream mixture, adding a splash of water if needed to make the sauce luscious. Season to taste with salt and pepper, and serve hot.