Wash the kale thoroughly under cold running water
Remove the tough stems by folding each leaf and slicing or tearing out the center rib
Tear or chop the leaves into bite-sized pieces
Pat the leaves dry or use a salad spinner
Trim away any wilted, yellow, or damaged parts
Massage the leaves with a little oil or salt if using raw
Stack and slice the leaves into ribbons if desired
Keep the prepared kale refrigerated until ready to cook