what to do with lacinato kale that is not perfectly fresh

Quiche or frittata with potatoes and Monterey Jack cheese.

This mac and cheese is very good. https://food52.com/recipes/26060-kale-macaroni-and-cheese-in-homage-to-woodberry-kitchen

Unless you're going to eat it raw, kale is very forgiving. Revive it in water --as has been mentioned here-- if you want, but it's not really necessary. Elderly kale is just fine in a pasta dish with goat cheese and Kalamata olives; braised with chickpeas, onion, garlic and served on toast with a poached egg; a pesto-like sauce with garlic, lemon, olive oil and the nuts of your choice.....

The only thing I wouldn't use "not perfectly fresh" kale for is salad.

Braise in a dark beer like Guinness with thinly sliced onions! Serve with something pork-y and/or fried and crusty bread.

You can actually revive it. Kale is a very hearty leafy vegetable. So put some cold water in a quart size deli container or large tall cup and fill it up two inches or so from the bottom. Then put the kale in the cup right side up so the bottom stems are submerged in the water. Enclose the top with a plastic bag and make sure the bag completely covers and encloses the kale all the way to the cup. This creates a greenhouse effect in your refrigerator and the kale will come back to life in a few hours (6) and will be like brand new fresh the next day.

Trim the stem ends so there's a fresh cut. Then either keep the leaves whole or cut into somewhat smaller pieces, and soak the whole lot in a big bowl or pot filled with cold water. After an hour or so they should crisp up again and you can use as you wish.

I do this for all types of greens when I've forgotten about them and it works very well. (If you have small-leafed greens such as arugula, no need to cut anything.)

Beans and greens! (White beans, tomato, rosemary, olive oil, lemon, kale = yum)

Juice it!