Also, this soup calls for kale (among many other things) and is the bomb:

http://www.epicurious.com/recipes/food/views/Cheese-Tortellini-Soup-with-Cannellini-Kielbasa-and-Kale-106143

This is a knock-off of the kale salad from Whole Foods, which I love. I've never added the nutritional yeast and it is fine.

Garlicky Kale Salad

1 bunch raw kale, washed, de-stemmed and dried
2 Tablespoons tahini
2 Tablespoons apple cider vinegar (or water)
2 Tablespoons lemon juice
2 Tablespoons Bragg’s liquid aminos (tamari or soy sauce would work too)
4 Tablespoons nutritional yeast
2 teaspoons minced garlic (1 – 2 cloves of garlic)
sesame seeds, to taste as garish (optional)
Instructions
Break or cut kale into bite size pieces and place in a large bowl.
Puree all ingredients except kale and sesame seeds in a blender or food processor to blend the dressing.
Pour dressing over kale and massage into the kale with your hands until all pieces of kale are coated.
Let the salad sit in the fridge for an hour or so to marinate. You can skip this step if you need to eat right away, but allowing some time to marinate will wilt the kale a bit and make it a little more palatable – particularly for those who are skeptical of eating raw kale.
Sprinkle on some sesame seeds before serving if so desired.

Massaged Kale Salad. Seriously. You knead the kale with some salt and oil/lemon juice for a few minutes. I like to add a dressing with a little sweet (honey) and then some dried cranberries, feta and almonds. You can add some grains like quinoa, too.

Google massaged kale for lots of recipes/ideas.

I have never eaten kale because as a child, I fed it to my guinea pig. It was his main meal. I have always thought of it as food for a guinea pig. But these recipes sound fantastic! I will be buying some tomorrow!

BTW, I loved your description, OP!

Just as an FYI, I like cutting out the center ribs and cutting kale in to ribbons then bite size pieces when I saute it or add it to soup. It's much like spinach and can be used in the same ways in eggs, soups, etc. but whereas spinach wilts and is fairly tender, kale is a little tougher.

It's awesome sauteed with bacon as a side dish.

Didn't read the thread but I made a fabulous kale, chicken and quinoa soup. I think I put some squash in it. YUM! Got the recipe off goggle.

I add it to chicken soup like one of the PPs said. I also put it smoothies with almond milk, banana, spinach, almond butter, and a little frozen mango. You can also roast it with butternut squash. Just tear it up and mix it around on a baking sheet with the squash cubes. Drizzle with a little olive oil, salt and pepper, and roast at 450 until it all looks done. So good, especially with a little sausage thrown on top and Parmesan cheese.

Kale is the hippest veggie around. Lots of new cookbooks out including 50 Shades of Kale.

Sauté a diced onion and some garlic in a bit of olive oil. Add a big handful of kale, torn into bit-sized chunks. Cook until it starts to wilt. Squeeze a bit of fresh lemon juice over it, if you have it. Then toss in a bunch of halved cherry tomatoes, and cook until they start to wilt. Serve. The tomatoes really cut the bitterness of the kale without making them too vinegary - yum!