We grow several varieties of kale at our farm and so often people don't know quite what to do with kale. Kale can be eaten raw (a salad like this Tuscan kale salad) or it can be fried and even better (this one kids love) you can make kale chips.
Lucinda Scala Quinn, in Mad Hungry, has this great recipe:
1 tablespoon extra-virgin olive oil
2 garlic cloves, thinly sliced
2 bunches of kale, average size, ends trimmed, sliced into 1-inch pieces
1/2 teaspoon coarse salt
Toss the kale in the olive oil plus salt and pepper. Spread out over 2 baking sheets. Roast in a 400 degree oven for 15 minutes until tender and crisp. Enjoy!