I always do.

I just can't get my head around kale.... -- Susan

In the case of Kale, I am told that I just have to have it cooked right! which I have come to interpret as cooked by the speaker. Still....

Kale can be delicious cooked in a soup. Just be sure to remove the thick rib and the stems before slicing it up.

Here's an easy recipe for Kale with Cannellini:

1 1/2-2 lbs. kale, stems and ribs removed
salt & pepper to taste
1 small onion, finely diced
1-2 T. olive oil
2 large garlic cloves, minced
pinch red pepper flakes
2 tsp. chopped fresh rosemary
1/2 c. dry white wine
1 1/3 c. cooked cannellini (if using canned, rinse well)

Simmer the kale in salted water until tender, 7-10 minutes. Drain, reserving the cooking water, and chop the leaves. In a large skillet, sauté the onion in the oil with the garlic, pepper flakes and rosemary for about 3 minutes, Add the wine and cook until it's reduced and syrupy. Add the drained beans, kale and enough of the cooking water to keep the mixture loose. Heat through, check the seasoning and serve. Optionally, serve with grated Parmesan, top with bread crumbs or serve with garlic-rubbed croutons. Serves 2-4 as a simple supper. Adapted from Deborah Madison's "Vegetarian Cooking for Everyone."