Preparation

• Bring the cream to a boil in a large pot over medium-high heat. Boil until reduced to 1-1/2 cups. Add the garlic, pepper flakes, nutmeg, half of the onion, 1 tsp. salt, and 1/4 tsp. pepper. Bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, for 15 minutes.
• Meanwhile, heat the oil in a large skillet over medium-high heat. Add the remaining onion and 1/2 tsp. salt. Cook, stirring often, for 1 minute. Reduce the heat to medium and add the kale, a handful at a time, stirring to wilt after each addition. Stir in 1/2 tsp. salt. Cover and cook, stirring occasionally, until tender, about 10 minutes.
• Uncover. Grab a bunch of the greens with tongs, and squeeze out any excess water. Transfer to the cream mixture. Repeat with the remaining greens, squeezing out excess water. Stir well to coat with the cream mixture. Serve hot.