Best thing is colcannon, or with the black kind that looks like dinosaur's tongues, slice them up and cook them fast in hot salty water; meanwhile fry chopped onions in olive oil then cover with water; when the water's nearly boiled away, add the chopped boiled kale and cook together for a few minutes, YUM.

Colcannon: heat up milk and add chopped onions or leeks. Chop kale and cook fast in boiling salty water at a rolling boil. Steam potatoes in their jackets; when the potatoes are bursting and floury, rub the skins off and then mash them and the kale in with the hot milk and leeks or onions.

Which kale do you find nicest, maeve? I've only tried nero di cavolla and red Russian so far.