Take the stems out, drizzle with olive oil and a bit of sea salt or nutritional yeast (cheesy flavor) and bake at a low temp or, even better, place it in a food dehydrator and it makes awesome chips without all the fat and calories. Very crispy and good.
I like kale best as one of the ingredients in a soup, stew, casserole, or other multi-ingredient hot dish. Kale chips and kale salads are also good. My wife made a tasty supper recently that was millet, pieces of some sort of meat, kale, and I forget what, if anything, else.
Just ask Google: recipe kale [additional ingredient(s)]
I just found a pomegranate, kale, brown rice, walnuts, and feta salad. I think I'd like that.
Raw, in a salad loaded with garlic and about a dozen other ingredients . Or rolled around some cream cheese and crushed nuts. But that's just me. Whenever we get more kale than we can eat raw for the week (we get Bountiful Baskets, so we take it as it comes as opposed to shopping for exact amounts) then we go to Allrecipes for more ideas. As already suggested here, we do search out spinach recipes and use kale instead, and it usually turns out a little more flavorful and with some extra texture than with spinach.