Kale shows up in my smoothie every morning:
In salads I've enjoyed many variations. There's the one below (a twist with a basil-tomato-parmesan flavor) and a peanut-sauce dressed version as well:
And, finally, I recently broke down and made kale chips. These have been popping up as a healthy option, all over the interwebs. I've read a number of different takes on how best to make them, and decided I would give it a whirl, plain and simple, none of the fussy, flavored types.
I made a batch, and husband and I nibbled away. I made another batch the next day, and have made them a few times since. Each time I make them, they disappear. I love the flavor and the texture, I'll just be honest. Mock me all you want. :)
I used this recipe from David Lebowitz, and his rationale on heat made a lot of sense to me. I went with 350 for the temperature (rather than the widely touted 425) and it took about 35-40 minutes (with a mid-time rack switch) for them to crisp up to the desired chip texture. I would recommend playing with your oven and getting to know what temperature works, what timing works, etc.
Before and after oven time for the kale chips. Nothing like a little time in an oven to get the green out and crisp up!
Give it a try, and let me know how it goes. I would love to know what you think too. (And if you're local and need kale, give me a holler! We have kale to share.)