Vegan kale recipe that isn't the typical "massaged kale salad" ?

I like to make kale chips - remove the stem (can be saved for other uses) and toss the washed and well dried leave with some olive oil. Put of a tray in a single layer. Roast in a 375-400 oven for 10-15 minutes. Start checking in about 10 minutes and the leaves are ready when it's crispy. Season with salt.

Try marinating the kale in a lemon juice olive oil dressing with garlic. Add pumpkin seeds and salt and pepper. Let it sit for at least 30 minutes, and you're done. You can eat this as-is or use it as a base for something else--tofu or tempeh? It's incredibly simple but very good.

Braise it with olive oil, slices of garlic, a dash of sherry or red wine vinegar, and dustings of salt, black pepper, and cayenne. Finish with a generous squirt of fresh lemon juice. This is delicious alongside white beans cooked with rosemary and garlic, fresh whole grain bread, and fresh chopped tomatoes.

Kale steamed with garlic, balsamic, pine nuts, and raisins is one of our favorites.

Food52's site has expanded my recipe horizons with kale. Search kale on the site for amazing, creative recipes, such as these:

http://www.food52.com/recipes/2434_one_pot_kale_and_quinoa_pilaf

http://www.food52.com/blog/2511_quinoa_and_kale_crustless_quiche

http://www.food52.com/recipes/645_linguini_with_breadcrumbs_and_kale

http://www.food52.com/recipes/4307_brown_wild_rice_salad_with_kale_piquillo_peppers

I haven't tried it, but this salad sounds delicious - and I'm sure it would be even without the Romano to make it vegan!

http://honestfare.com/kale-honeydew-summer-salad/

I don't know what "massaged kale salad" is, but Madhur Jaffrey shares a recipe for kale in her book, World Vegetarian. It's sauteed in olive oil with garlic, hot red chile and raisins then simmered in vegetable stock until tender. I also love kale in tomato based soups with lots of other veg, or you could do a kale and potato soup.