1-First, fill a large bowl with ice water and set it aside. Bring a large pot of salted water to a boil, add the kale ribbons, and blanch for 3-4 minutes until slightly tender. Immediately transfer the kale to the ice water bath to stop cooking and preserve its color, then drain and squeeze out excess water once cooled.

2-Next, in a large skillet, melt the butter over medium heat. Add the minced onion and cook until it’s translucent, which takes about 5 minutes. Then, stir in the garlic and red pepper flakes, cooking for another 2 minutes to build that savory base.

3-Now, add the blanched kale and heavy cream to the skillet. Turn the heat up to medium-high and cook, stirring now and then, until the cream thickens into a sauce, about 5 minutes. Season with salt and black pepper to taste for the perfect finish.

4-For texture options, serve it as is for a chunky feel, or pulse it in a food processor a few times for something smoother. If you want it fully pureed, process for 20-30 seconds. Remember, blanching helps keep the kale tender and colorful, as shared in this helpful guide: How to blanch kale properly.