This is one of my favorite things to do with it. It is called Kale with double garlic. I am writing this from memory so I may not have it exact, but I got the recipe from Mark Bittermans book How To Cook Everything (great book!!!).
1 bunch kale
chicken stock
a few cloves of garlic (some sliced and some minced)
crushed red pepper olive oil
Wash and chop the kale. Heat a little oil in a pan. Add minced garlic and crushed red pepper. Cook for a minute. Add Kale and mix to combine. Add chicken stock and cover. Cook until kale is tender. Mix in sliced garlic. Can be served hot or cold.
I never measure the chicken stock, but basically you are using it to steam the kale. I would start with 1/4 to 1/2 cup and if you need more than you can add it. For some reason sometimes the kale comes out pretty bitter and I have not figured out what this happens. I am not sure, but I am guessing it has to do with cooking times. When it is bitter I will add more stock and cook it a bit longer. There should be no liquid left in the pan when you are done.
Because I am lazy I sometimes just use the minced garlic and don't bother with the sliced garlic, but the "double garlic" really works well when I go that route.