(from Yogurt Cookery by Kay Shaw Nelson)
This recipe sounds really weird and I only tried it at my friend’s insistence. I fell in love. (with the soup, not my friend).

10 0z to 1 lb kale, cut up and washed
1/2 c chopped onion
2 T butter or margarine
1 can condensed cream of celery soup
1 soup can milk
2 c plain yogurt
1 6-7 oz can tuna, drained and flaked
2 T chopped parsley
few drops Tabasco

Steam the kale for about 3-5 minutes. Sauté the onion in butter.
Add everything together and heat gently. Fabulous!

(I got this from REAP)
Wash, dry and break into small leaves, removing the vein. Coat with some olive oil and a little salt. Spread on a cookie sheet and bake at around 300-350 degrees, watching closely. After about 4 minutes start checking for the kale to become chip like (crispy and darker). As soon as it starts to look that way, remove and eat. Delicious. Depending on your oven it is important to watch for drying…it can happen fast and then burn (which is also good) or may take a few minutes.