I like to saute some bacon and onion in a deep skillet, letting the bacon fat render out. It's also nice to use some good quality Italian hard salami, chopped. Then I toss in the washed and torn kale and then pour in about a cup or two of chicken or vegetable broth and put the lid on it. I turn the stove down to a simmer and let the kale cook down.
Sometimes I make the same dish for breakfast and I drop an egg in the pot when the kale is just about done, letting the egg poach in the liquid left in the pot. Yummy breakfast!