Kale caesar "slaw" from Bon Appetit. http://www.bonappetit.com/recipes/2011/07/tuscan-kale-casear-slaw

I've made this recipe almost every week since this issue hit my mailbox earlier in the summer. It is SOOO good.

Second @rosebud. I have been LOVING that recipe.

I get a ton of kale in my CSA all summer long. I blanche & freeze a lot for eating during the winter, but my go-to using up kale recipes are caldo verde (a Portuguese kale & potato soup): http://localkitchenblog.com/2009/04/20/caldo-verde/

and fritatta (which I make nearly every week): http://localkitchenblog.com/2009/06/02/asparagus-andouille-spring-vegetable-frittata/

There's also lasagna: http://localkitchenblog.com/2009/09/16/kale-arugula-lasagna/

And various stew recipes involving kale: http://localkitchenblog.com/2009/12/06/sunday-spring-cleaning-curried-pumpkin-kale-stew/

We eat a LOT of kale. :)

I love this raw kale salad:
http://www.foodnetwork.com/recipes/aarti-sequeira/massaged-kale-salad-recipe/index.html

Even with the dressing, it keeps a week in the fridge. I also use kale for greens in my soups.

If you have Tuscan kale - and especially if you don't live near Brooklyn - you have to make Franny's kale salad: http://query.nytimes.com/gst/fullpage.html?res=9F06E7DA1539F937A15753C1A9619C8B63

sooooo good.

You could make Caldo Verde (http://leitesculinaria.com/7580/recipes-portuguese-kale-soup-caldo-verde.html).

It uses up lots of greens and it freezes beautifully. You can have a whole winter of quick dinners ready in the freezer.

When I get a surplus of kale from our CSA I generally freeze it and add it to smoothies. Freezing it breaks down the fibers somehow and blends really nicely into fruit smoothies.

My absolute favorite kale recipe: http://blog.fatfreevegan.com/2011/05/cosmic-cashew-kale-and-chickpeas-with-confetti-quinoa.html

Kale makes the easiest office lunch. Pack a bunch of raw kale in a tupperware with ~2tsp vinegar and ~3 tsp oil, salt, pepper and spices you like (I use garlic powder). Then when lunchtime rolls around just shake it to distribute the dressing and microwave it for about 2 min. The kale gets lightly wilted and the dressing is delicious. It's also great underneath whatever leftovers you have in the fridge (stews, stir-fries, noodles etc).

I love Joy the Baker's Kale Spinach and Pear smoothie: http://www.joythebaker.com/blog/2011/01/kale-spinach-and-pear-smoothie/

Also, one of my favorite ways to prepare raw kale is by massaging it with lemon juice and a teeny bit of olive oil, then tossing with avocado chunks and shrimp sauteed with chili powder. So good!

Here's a link to a recipe for Jamaican Callaloo that uses callaloo, or amaranth greens. I've substituted all kinds of greens though and its delicious! I like to add some unsweetened shredded coconut or coconut milk to it also.
http://www.jamaican-traditions.com/callaloo-recipe.html

Kale Chips!

http://www.epicurious.com/recipes/food/views/Tuscan-Kale-Chips-351240

This is one of my favourite non-stew and non-salad ways to feature kale (though I love a kale salad!): http://www.101cookbooks.com/archives/harissa-spaghettini-recipe.html

I made an amazing spur of the moment kale thingie recently after a farmer's market impulse buy of 2 bunches of beautiful curly kale, some local smoked bacon, and a bunch of red onion scallions:
Fry up a mess of diced bacon until almost too crispy (use a really big pan), add a big handful of thinly sliced oniony things, then add washed, dried, and finely sliced kale a bit at a time until it all fits and wilts down. Finish with a couple dashes of cider vinegar, salt, pepper, and red chili flakes. I called it the garden of good and evil (apologies to the book of the same name...) oh, so good. And evil.

Kale and Honeydew Summer Salad from Honest Fare: http://honestfare.com/kale-honeydew-summer-salad/

Raw kale salad!
http://www.mindfuleats.com/mindfuleats/2009/07/raw-kale-salad.html

Or as a filling for calzone with cheese, and/or pine nuts or currants.

There is a "How to cook Everything" recipe for kale with tahini and chickpeas. I was asked to make it again 3 times by the same person!

I 2nd (or 3rd or 4th) the raw kale salad recipes (love the one from 101 Cookbooks: http://www.101cookbooks.com/archives/raw-tuscan-kale-salad-recipe.html) but have a different "go to" kale dish...

the Boiled Kale recipe from the Zuni Cafe Cookbook. With hunks of crusty bread and Parmesan cheese-- yum! Despite the boring name, I cannot overstate my enthusiasm for it! Comforting, delicious, simple peasant style recipe.

kale chips

Steam it and put it in with quiche. You can also make a tasty kale pesto!

It's excellent on Flatbread pizza

Kale pesto

I used Whole Foods Market's recipe for Pasta with White Beans, Mushrooms, and Arugula, but I replaced arugula with kale.

http://www.wholefoodsmarket.com/recipes/2846

Heidi Swanson (101 Cookbooks) kale w/ farro and unsweetened coconut is our favorite recipe this summer:

http://www.seriouseats.com/recipes/2011/06/cook-the-book-kale-salad-with-toasted-coconut-recipe-kale-chips.html

This Lemon-Kale Pesto with Nutmeg is pretty extraordinary.

Seconding freezing it. That way you'll also have it on hand for winter.

To freeze: coarsely chop, blanch it for no more than 30-60 seconds, drain and pack into freezer-safe bags.

If you have a juicer, add one or two kale ribs/leaves in with whatever else you juice. I like an apple/pear/kale/ginger/lime combo.

I also agree with all the salad recommendations. A thinly sliced kale salad is a thing of beauty and tastes delicious too.

The Aarti Sequeira kale salad recipe someone linked above is awesome. I make it all the time. The recipe calls for mangoes, but I've made it with all kinds of sweet fruits like pears, cherries, or even canned mandarin oranges.

I also like to make a pasta dish with italian sausage and kale. I saute up some onion and garlic, brown some crumbled or sliced sausage, add a pinch of red pepper flakes, deglaze with a little white wine/broth/water, and then add the kale and saute until tender. Sometimes I add some white or cannellini beans, other times I skip. I usually like to toss in a bit of whole wheat pasta, but I've actually just eaten the kale and sausage mix by itself and that's good too. Very quick dinner! This is actually what I'm having tonight to use up my own bunch of kale. ;)

Another similar pasta recipe is this Sausage, Kale, and Cranberry pasta:
http://www.foodnetwork.com/recipes/rachael-ray/sausage-kale-and-cranberry-pasta-recipe/index.html

It's not for everyone, but I LOVE the sweet/salty/spicy thing so it totally works for me. One of my favs.

Kale Gratin! This is how I make people into kale believers! This recipe is originally from yoga journal and in it they say you can sub kale for cabbage, AND I actually usually DOUBLE the amount of kale in the recipe and add just a splash more milk and cheese and it is SO GOOD

http://rebelheart.squarespace.com/charlottes-blog/2007/10/19/savoy-cabbage-gratin.html

In a green smoothie! Leave the ribs in too. I'd use about 4-5 leaves chopped up, frozen fruit like pineapple or mango, half a cucumber (w/ skin), water, and ice in a blender--it will taste amazing. If you want protein + omega 3, add 3-4T freshly ground flax or chia seed.

Garlic Kale Mashed Potatoes, definitely. So tasty.

Kale is magnificent in soups. I even add it to things like egg drop soup - though my absolute favorite is to make a creamy sausage & potato soup with kale (think Olive Garden's "zuppa toscana" but much better).

It's also great in pilafs and mixed into mashed potatoes. Or just saute it in some rendered bacon fat and sprinkle with cider vinegar, mm.

my absolute favorite thing to do with kale is to saute with olive oil and garlic, and then serve it over smashed sweet potatoes. SO good! I often prepare it the night before for lunch, and when it reheats in the microwave the potatoes get softer and infused with the garlic

You can use them to make wraps in place of a tortilla - this blog was featured on this site recently, it's vegan but I imagine any filling would work
http://hipsterfood.tumblr.com/post/3901493378/an-easy-small-lunch-appetizer-or-hors-doeuvre

Kale-Potato Gratin. I think I found the recipe on tastespotting. No cream needed, just a bit of olive oil and some Parm. It is so good, you can eat the whole 9x13 platter of it. In fact, I'm eating it now. I've also made it with chard, beet greens and other similar green things, but it's best with Kale because it holds it's texture so well.

I really love this Lemony Kale Pasta from Annie's Eats and Heidi Swanson's Winter Pasta Recipe, which really can be made any time of year.

Ditto the two kale pesto posters above! It's the only way my husband and I could choke down a bunch of kale for a long time (though, thankfully, we've grown up a bit).

Blanch the kale, and into the hot water throw a couple peeled cloves of garlic (just to take the rawness off so you don't stink all night). Drain it and squeeze ALL water out. In the same pot cook your pasta, reserving 1/3 c pasta water. Whirl your blanched kale and garlic in the FP with some lemon juice, olive oil, and whatever you've got around; I've enjoyed various combos of pecans, walnuts, hot red pepper flakes, anchovies, parmesan. Thin with reserved pasta water, toss with pasta, go.

Chiffonade the kale into thin ribbons and saute over high heat with garlic. Simple as it seems, sometimes cutting it a different way makes all the difference.
It freezes well too.
You could always try stuffing it, making a dolmades type recipe.

Definitely kale and spaghetti. It could be as simple as shredded kale, sauted with olive oil, garlic and chilli flakes, then tossed through spaghetti, with perhaps some toasted pine nuts and/or a squeeze of lemon. Or a more mellow version with bacon and tomato. See http://foodsideoflife.com/recipe-book/spaghetti-with-tuscan-kale-and-bacon.html

I also make kale pesto. I usually keep it raw, though it often ends up cooked when I put it on pizzas. It's even good just with garlic, olive oil, and salt-- no need to add nuts or cheese (though it's definitely tasty).

I have had this exact same problem this year...we ended up with soooo much kale from our CSA box and I was unfamiliar with how to use it well...I've been researching and hunting through my cookbooks all summer...my favorites that I've made so far have been Mark Bittman's recipe for rolled kale leaves stuffed with feta...it sounds complicated but quite easy and can be adapted to other fillings...I think you can find the recipe on google books...I have also gone on a quiche and buiscuit bender with my CSA greens :) you can blanche and chop up any greens to add to either of these with almost no effort...add some cheese as well and you're good to go...yumminess!

Sundried tomatoes in oil (with the oil) + green onion + garlic + fresh ginger + kale. Sautee til kale wilted. Add cubed tofu marinated in brown sugar + soy sauce + chile flakes. Serve w/ brown rice + roasted sunflower seeds.

Juice it!!! With carrots, celery, cilantro, dandelion greens, apple & ginger.

Zuppa Toscana- It's a sausage, potato and kale soup at Olive Garden- I know OG is a little cheesy, but my hubby ate so many bowls of that soup the first time he ever went there, I knew I needed to learn to make it at home! Good heat, creaminess, bitterness from the kale- it's always a winner!

This wilted kale and roasted potato salad is seriously the best thing I make. So so amazingly good, and it's great cold the next day: http://www.epicurious.com/recipes/food/views/Wilted-Kale-and-Roasted-Potato-Winter-Salad-350884

Put it on the compost pile. I'm sick of the stuff. I love kale but enough already.

Kale salad! My brother has this recipe that is delicious. Its all to taste, so I apologize for not having any quantities, but its kale tossed in olive oil, lemon juice, salt and pepper (we just drizzle in the oil and squeeze the lemon juice directly over the kale -- usually half a lemon is enough for one bunch of kale). Then, you add thickly-grated parmesan, pine nuts, and cranberries. Its fun to switch it up with a different cheese, nut, dried fruit, etc. So good and it keeps for about a day even after its been dressed.

A Chipotle Kale with Grits. I made it and it was really good. My husband even requested it again!

http://www.runningwithtweezers.com/chipotle-greens-buttermilk-grits/