I have an overflow of kale (or most greens) in my garden as I uhm … have like 45 sq ft of greens (kale, spinach, chard) for 2 people. I’ve made kale and potato soup, sauteed greens (olive oil, chili peppers, garlic) over polenta or grits with a fried egg and parmesan, polenta quiche-style with chard and mushrooms and gruyere, 5 minute greens (slice into thin strips — just pile up leaves, roll ‘em and cut them into thin strips from top to bottom — works for collards too!), heat olive oil, chili pepper, garlic, and then add the greens — they will cook in 5 minutes. Really.
I have my eye on this roasted pumpkin and creamed kale lasagna as a weekend project.