As some others have said, you can cook kale just like any green - it holds it's shape and texture better than spinach when cooked for a long period of time.
I also like kale in my veggie soups. I often make cabbage and kale soup (actually it's just a bit of everythign - carrot, onion, garlic, mushroom, but primarily cabbage and kale).
You can also make kale chips by spritzing them with olive oil and sea salt and baking them in a 250 deg oven for about an hour. Just make sure that they're spread out on a cookie sheet and there's no overlap.
If you're not on Atkins or SBD, kale and mashed potatoes is heavenly. A 1/2 a potato (or a small whole one) mashed up and mixed with plain boiled kale, a little salt, and some butter (or butter spray) is yummy and filling. Sort of a version of colcannon.
Put kale in veggie stir fry - just like you would Chinese cabbage or whatever. Chop it up and throw it in there early on .. it needs a little longer than regular cabbage to get tender.
The only thing I personally don't like is kale raw. I tried making a mixed cabbage/kale slaw one time and it was just too bitter when uncooked. Also had a weird texture, IMO.
I'm sure there are other things, but those are the ones I do with kale when I buy it. I usually get some every other week or so when I can find it at the grocery or the farmer's market!
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