Boil salted water and blanch the kale leaves about 7-8 minutes, until soft.
Drain, let cool and then squeeze out the liquid from the kale. Chop it finely.
Heat the butter in a pan, put down all the kale and let sizzle together with the butter. Add the cream gradually so that it always will boil into kale, but slowly. Pour about 1 cup at a time and let it cook together – reduce to a creamy kale.
Salt properly and add freshly grounded black pepper. Serve with seared salmon and fresh lemon.