Why do we like kale? When you are asking a healthy eating blogger, why don't we like kale is a better question. It's brimming with nutrients -- Vitamin C! Carotene! B6! Manganese! Fiber! -- and a fighter of disease -- osteoporosis-crushing calcium! Cancer-clobbering properties to rival that of cabbage! Etc!
Be sure to rinse thoroughly, remove the thick stems, and cut into small pieces for easy cooking and handling. You probably also want to zap it in the microwave with a teeny bit of water (like a tablespoon) to soften the leaves without depleting the nutrients (as boiling might). Here's what I did for my Monday Kale:
Filled a small oven-proof dish with 1/4" water, put a head of fresh garlic, root side down in it, and drizzled with some olive oil. Threw that in a 375 degree toaster oven for 20-ish minutes.
Rinsed, stemmed, and chopped kale. I should've chopped it up more. Error in judgement -- wouldn't be the first time, won't be the last.
Slipped the roasted garlic out of its peel and topped the bread with it. Used a knife to spread evenly and cracked some pepper on top.
Sauteed the kale in a bit of grapeseed oil, only a teaspoon or two, added salt, red wine vinegar, and vegetable stock.
Topped my garlic toast with sauteed kale. For added protein and richness, I would add an over-easy egg to this toast.