Kale is great prepared in a lot of ways.
1. Here's an excerpt from a bruised raw kale recipe from my old CSA:
Salting and bruising the greens is a technique that will give
the raw greens a ‘cooked’ taste and texture. The greens
should be finely sliced for best results. To do this, trim the
thick stems off of the leaves, lay several leaves on top of
each other and roll up tight like a cigar. Use a sharp knife
to cut the roll into thin slivers. Sprinkle the cut greens
with salt and use your hands to rub the salt into the leaves,
squeezing to release some of their juices.
You don't need to use much, or any, salt, really. The bruised kale is great in grain salads or with cooked whole wheat couscous.
2. Blanching: you can do this with any cooking green, such as kale, collards, mustard and turnip greens. It's especially helpful if you don't like the bitter taste of those last two on the list. Bring a pot of water to a boil, add the clean greens, and let cook just until wilted. The time will vary depending on the type of greens. Remove quickly with a slotted spoon or strainer and drain. You can run cool water over them to stop the cooking process.
At this point, you can chop them and them to anything - grain salad again, soup that's just finished cooking, stir-fry, pilaf, whatever. Or, toss with minced garlic, a splash of lemon juice, and a sprinkle of cumin and call it a side dish.
3. Stir-fry: kale and other cooking greens can be prepped in advance. Just strip from stems, clean, let dry thoroughly - a salad spinner is helpful - and slice thinly. (See instructions for easy slicing in quote above.) Store in the fridge in a bag and grab a handful to add towards the end of cooking your stir-fry.
4. Soups: kale and other greens are great in soups. Do not overcook. These greens go particularly well with potatoes! You can find a million kale-potato soup recipes online. Obviously look for the ones that are vegan, have little salt added, and no oil. Or modify, modify, modify!
5. Rice dishes: kale and other greens go wonderfully with cooked rice or grains. Braise or blanch to cook lightly and add to the dish.
6. Braising: this is like stir-frying - a quick stir in a hot skillet with no oil. Add a little moisture - water, broth, wine - if necessary to keep from sticking. Season or add to other dishes.
Hope this helps give you some ideas.