Rinse kale under cold water.
Remove tough stems by folding leaves and tearing or cutting along the stem; discard stems.
Tear or chop leaves into bite-size pieces.
Pat dry with a clean towel or paper towels.
For sautéing:
Heat 1–2 tbsp olive oil in a pan over medium-high heat.
Add kale and toss to coat.
Cook 3–6 minutes, stirring occasionally, until wilted and tender.
Season with salt, pepper, and optional garlic or chili flakes.
For roasting:
Preheat oven to 400°F (200°C).
Toss kale with 1–2 tbsp olive oil and seasonings.
Spread in a single layer on a baking sheet.
Roast 10–20 minutes, tossing once, until crisp-tender or crispy.
For steaming:
Bring a small amount of water to a simmer in a pot.
Place kale in a steamer basket.
Cover and steam 3–5 minutes until bright green and tender.
Season after steaming.
For boiling (blanching or cooking):
Bring a pot of salted water to a boil.
Add kale and cook 2–5 minutes until tender.
If blanching for later use, transfer to an ice bath immediately, then drain.
Season to taste.
For massaging (for salads):
Use 1–2 tbsp olive oil or lemon juice per bunch.
Massage kale 1–3 minutes until softened.
Add salt and any dressing, then toss and rest 5–10 minutes.
Storage:
Refrigerate raw kale in a breathable bag or container lined with paper towels for 3–5 days.
Cooked kale keeps 3–4 days in an airtight container.