Kale: Four ways
Slice a head of kale into thin ribbons (removing the stems, if you want) and add to a large mixing bowl. Season with salt and add a splash of white wine vinegar, minced garlic, salt and pepper and generous glug of olive oil. Toss to combine. Let marinate overnight and use as base for salads for up to a week.
Chop a head of kale, and blanch it in boiling water for about 1 minute. Drain and squeeze excess liquid out of the kale. Melt a couple of tablespoons butter in a large skillet and add ½ onion, minced. Cook until the onion is soft. Add about 4 ounces cream cheese and ½ cup of half-and-half and cook, stirring, until melted. Season with salt and nutmeg and serve.
Heat a generous glug of olive oil in a large skillet over medium heat and add chopped garlic and one bunch shredded kale. Cook until the kale has wilted and started to soften, about 8 minutes, Season with salt and red pepper flakes and serve.
Cut leaves of kale into 2-inch square pieces and coat lightly with olive oil. Sprinkle with salt (and other spices if you like—onion powder, ground cumin, or smoked paprika are all nice) and bake in a 350 degree oven until crisp, 10 to 15 minutes.