I love it in any form. I do. Around here we tend to cook it, for example, quickly sauteed with garlic over pasta, or gratined with parmesan and cream...or my favorite, kale chips (tossed with olive oil and kosher salt and baked at 400 for 15 minutes or until crispy). But I've recently come to discover that it is so enjoyable eaten raw in a salad. Plum market makes a wonderfully refreshing kale salad with raspberries, blackberries, mandarin oranges and a light citrus vinigrette. This is what turned me on to experimenting with kale in salads at home.
Tonight it was great, thinly julienned and tossed with pine nuts, pecorino romano, extra virgin olive oil, white vinegar, salt and pepper.