I keep hearing that kale is a delicious, healthy food. After multiple preparations, I have yet to find a way of cooking it that verifies this. Good luck! (also, avoid kale chips. they are disgusting)

Sticking my head up here.

First off, I _like_ bitter greens. If you don't like bitter, even a little bit, you won't like kale. That said...

I saute a chopped up onion until it is limp. I add a 1 pound bag of frozen chopped kale and 1 can of "seasoned tomato product". I cover this and lower it to a simmer until the kale is thawed and the flavors incorporated.

Notes:
a) You can use fresh kale. It is probably more nutritious but it will take a _lot_ longer to prep and to cook.

b) You can add meat to this. Ground meat or sausage work better than chunks of meat.

c) Seasoned tomato product is something that comes in cans. Generally it is crushed tomatoes with green chilies, or onions and garlic, or garlic and basil. Use ones that appeal to you.

d) More seasonings that coordinate with the tomato product can be added at the onion saute stage.

e) This can be done with spinach or mustard greens. Collard greens and turnip greens are enough tougher that I don't think they would work terribly well.

This stuff goes well on a starch substrate. In my house, we have used rice, couscous, corn tortillas, hash browns, and I think bean thread noodles.

Hope this works for you.

My mom made Kale for us once, having heard it was nutritious. She boiled it like spinach. It was the only time my dad and I both flatly refused to eat any further beyond the first taste. She was astounded. We were adamant. To this day I don't know how to eat it, and I'm pretty glad of it.

Kale's tastiness is a lie. I'm convinced it's an elaborate in-joke. No one actually thinks it's tasty; they just think it's funny to get other people to eat it.

I have boiled and steamed it. I prefer steaming as then you don't have to drain it. Drizzle it with olive oil and salt. Don't forget to cut the stems off including the rib all the way up the leaf.

Also ask Nora, I bet she's got several recipes.

In my experience, kale chips are actually quite lovely. It is critical to bake them for long enough that they become crispy. When this happens, they are impossibly light and crispy and they mostly taste like oil and salt (not unlike potato chips, but with a little bit more dimension and a texture I actually prefer over potato chips).

Other than that, kale likes acids to brighten it up, like tomato and lemon. It needs flavors strong enough to compete successfully with it. And if you feel a need/desire to have the health benefits but don't care for the flavor, the trick is to shred it into relatively small pieces and cook it into things like chili and spaghetti sauce, where really and truly you'll never know it's there.

If you like (or at least don't hate) the flavor of kale, it can be nice in a salad with things like apples, grapes or raisins. It needs to sit in salad dressing for a little while to soften up, so prep your salad a few hours ahead and let it marinate. Sbarro has recently started offering a kale and apple salad that is dressed with oil (and probably vinegar, and very likely some sugar; hard to tell exactly what all's in there). It's very good.

First - get black or "Tuscan" kale if you can. I find it sweeter and more tender. I wouldn't think you'd have trouble. My impression is that you are surrounded by local growers. Wash the kale, stack it and cut in 1 inch ribbons. Then saute some onion in olive oil until it starts to get translucent. Add the kale and stir just until it starts to wilt, only a minute or so. TAKE THE PAN OFF THE HEAT then sprinkle with balsamic vinegar. We like this sandwiched in cornbread.