Bring a large pot of salted water to a boil and blanch the kale until tender, 2-3 minutes. Drain and pat dry.

Melt the butter in a large skillet over medium heat. Add the garlic and let cook for 1 minute. Add the kale, cream, nutmeg, pepper, and 1 teaspoon salt. Stir and bring to a simmer. Reduce heat to low and cook for about 5 minutes, uncovered, or until the cream has reduced and thickened. Season with additional salt and pepper, if desired.