Peel the onion and cut it in half, top to bottom. Place the cut side down on the bread board and slice it thinly.
Sauté onion in 2+ T coconut oil in a large pan.
Rip out the kale stems and chop the kale in half inch strips. Add that to the pan with the onions.
Sprinkle the salt in and sauté until very tender.
Chop up the coconut cream and add it with the liquid, stirring to break up any chunks. Or simply add the full can of coconut milk. Simmer to let the flavors meld together, adding more liquid as needed to keep it creamy.
Season with more salt or pepper.
This will work well with other bitter leafy greens, single or in combination. The coconut milk adds the right sweetness and creaminess to balance the bitter.