Rinse the kale leaves thoroughly under cold water
Remove the tough stems and center ribs
Tear or chop the leaves into bite-sized pieces
Dry the leaves with a clean towel or salad spinner
Massage the kale with a little olive oil and salt if using it raw
Steam the kale for 3 to 5 minutes until tender
Sauté the kale in oil or butter with garlic or onion if desired
Add the kale to soups, stews, or pasta near the end of cooking
Roast the kale with oil and seasoning at 300 to 350°F until crisp
Season with salt, pepper, lemon juice, or vinegar before serving