Toss finely shredded kale with lemon juice, olive oil, and grated Parmesan. Sprinkle with chopped roasted almonds.
Tuck a layer of chopped sautéed kale into your favorite lasagna recipe.
Tear kale leaves into pieces and toss with olive oil, salt, and pepper. Spread on a baking sheet and bake at 300° F until crisp.