1/2lb of dinosaur kale.
This type of kale is particularly well suited to braising in a bit of broth. Simply heat a pan, add a little bit of broth, then the cleaned and chopped kale, and cover. Cook over a gentle heat until the leaves are wilted and tender. Another simple option is to sauté it in olive oil with garlic and a chili or two if you like. A sprinkle of salt and a squirt of lemon are nice, too.
If you find that kale has a bit more of a bitter edge than you care for, try blanching it before using it in recipes. Put whole or chopped leaves in salted boiling water for about one minute, drain, rinse with cold water to cool off, and use your hands to squeeze as much water out of it as possible. This process will leech out much of the bitterness, as well as some of the vitamins. However, if it helps you eat more kale, that trade-off may well be worth it.
You can also use the blanched kale leaves as wrappers. Lay them out and fill them with cubed cheese shrimp or chicken, then roll them up and bake the rolls.