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Instructions

Heat the 2 tablespoons of oil in a large skillet or pot over medium heat until shimmering.
Add the onions and cook, stirring occasionally, until softened, 5 to 7 minutes.
Add the shredded kale to the onions and mix well.
Turn the heat to medium-low, cover and cook for 5 minutes.
After 5 minutes, remove the lid, add salt to taste, and stir in the cream.
Continue cooking for another 5 minutes, uncovered, stirring occasionally.
The cream will thicken slightly, making for a deliciously rich creamed kale and onions.
Yumm! Serve it up with your favorite Kenyan stew, and a side of ugali!