My produce coop included kale in the last basket, and after doing some googling on what to do with it, I decided to make a variation on my Moroccan summer stew. It turned out really good. The kids ate it okay, just minor complaining. They're allowed to pick out one item from any stir-fry type meal which they don't like- but they do have to taste at least one of that item, in case they've started liking it since last time. They all picked the green peppers not the kale, which surprised me.
Saute onions and garlic in olive oil.
Add a liberal amount of cumin.
Add green peppers, and pine nuts, continue to saute.
Add chopped tomatoes, and drained garbanzo beans.
Turn down heat to low.
Prepare kale by rinsing well in a bowl of water, draining, then cutting the leaves off the stem, and chopping into smaller pieces. Add kale to the saute pan, and a little water if it's dry. At this point if you can't smell the cumin, add some more (I'm not sure it's possible to add too much cumin...). Cover and allow kale to steam for 15-30 minutes (depending on how cooked you like it, and how tender the kale was to start with).
Serve over quinoa, and salt to taste.