Wash the kale and remove most of the tough stem from each leaf. (I usually run a knife along the back). Chop the kale into rough ribbons.
In a medium saucepan, combine the kale with the salt and chicken broth. Cook over medium heat, stirring frequently, until the kale is wilted and the chicken stock has been absorbed or evaporated -- the pan should be almost dry.
Add the cream and the sugar and cook until the cream is mostly absorbed and coating the kale. This won't take long.
Serve with almost anything, and ignore the fact that you're eating heavy cream because after all, it's kale. It couldn't get much healthier, right?
Notes
Adapted from Saveur
Recipe by The Domestic Front at https://www.thedomesticfront.com/creamed-kale/