1. I rinse it in a colander and at the same time tear the leaves and stems into 2 inch pieces. Then I add it to a heated deep pot that has about 3 Tablespoons of olive oil in the bottom. There is a lot of snapping and steam. I put on the lid for 3 mintues or so. Before I serve it, I toss the kale with a 1/2 teaspoon (this is a lot!) of plain salt, hickory salt, or garlic salt. Sometimes there might be bacon pieces (not strips) cooked in the pot first beofre I add the kale.
2. I stir Kale washed and torn Kale into pasta dishes, especially ones that also have red kidney beans. After the pasta has been cooked and the ingredients are being combined, I add the kale and continue cooking for 3 or four minutes. When Pasta e Fagiloi becomes soup, I add kale pieces at the end and cook 5 or 6 minutes more.
3. When meatballs become meatball soup, I add washed and torn Kale pieces and cook for 10 minutes or more.
4. I sautee washed and torn kale for 3 or 4 minutes in olive oil and add rinsed and drained, cooked but unheated, cannelli beans. Then I heat then together until the beans are thouroughly warm, which I test just by tasting. This often also has sauteed chopped garlic, or garlic salt added.
For years we only used idea #1 and always with bacon. Now idea #4 is our favorite and A eats it too. I still make idea #1, but more often without the bacon. A will eat Kale made this way for a couple of months, and then leave it untouched for a couple of months. Then it is eaten for another stretch of time. So I keep serving it throughout. If A has not been eating it, I tend to serve it the ways we prefer - more garlic. When in soup, we had surprisingly postivie results from the toddler.