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!