Bring a very large pot of water to boil. Add the kale and cook for 10 minutes or until bright green and tender. (If you don’t have a really large pot, you can do this in batches. Kale can be cooked ahead.) Drain very well.

In a large skillet over medium heat, melt the butter. Add the garlic and cook, stirring, for 30 seconds. Add the kale, cream, red pepper flakes, black pepper, and nutmeg. Bring to a simmer. Continue to cook for 5-6 minutes or until the cream starts to thicken. Add the cheese and cook, stirring constantly, for another few minutes or until thick and creamy. Taste and add salt if needed. Serve warm.