In a large pot or pan, sauté a medium-sized, yellow or white onion in 2 tablespoons olive oil until translucent.
Dissolve vegetable bouillon cube or paste into 1/2 cup of hot water. Pour the broth into the pot.
Add 1 pound organic baby spinach (or bundled spinach, Kale, or Swiss Chard), and place a lid on the pot.
Cook over medium heat, stirring occasionally until the greens are wilted and no longer crunchy.
Add 5-6 tablespoons cream.
Before serving, squeeze fresh lemon juice over the greens to taste and add freshly ground pepper.