I don't eat kale but I did a little research. There were lots of suggestions for juicing. If you are not into juicing, use them in a soup or a stir fry. If it turns out you don't like the taste, throw them in a soup stock. Kale releases a lot of nutrients when cooked. You can pull the kale out later but still benefit from them.

I think vege stock is a good idea. I think you can throw nearly anything in that and get a good result. Thanks for the idea!!

Stir-fry like you would bok choy.

It's trendy, and usually colorful.

When I cook kale, I tear the leaves away from the stems and thick ribs, and then slice the stems and ribs on a diagonal (to expose more of the inner flesh to heat), adding them to the pan a few minutes before the leaves so they will be tender enough to eat without overcooking the leaves.