I could list a bunch of recipes, but instead I am going to simply tell you to find any recipe you like that calls for greens, such as Spinach, Swiss Chard or Mustard Greens and replace them with Kale. Stew, quiche, lasagna, pesto or even Spanakopita recipe, can be made with Kale. During Spring and early summer I cook this kind of soup with Sorrel and Nettle, which are very popular in Eastern Europe. Sorrel has a natural sourness and Nettle a ton of vitamins. Blanched, nettles will keep their emerald loveliness even after a good 15 minutes of cooking, which makes any dish visually stunning. Be sure to wear gloves when removing the nettle leaves from the stems.

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