When I have access to good fresh seafood I like to bake fish over greens. It needs to be a thinner filet of quick-cooking fish so the fish and greens will be done at about the same time. I use a pan that will go from stovetop to oven - sauté some garlic in olive oil, then add the greens and sauté to wilt them - stir in a little salt and pepper, then put the fish right on top, sprinkle with paprika and put it in the oven for 8 to 10 minutes until the fish is done. Yum.
I love massaged kale salad too, though I prefer lemon juice and walnut oil for the dressing.
When it gets cool enough for winter soups, we put greens in just about everything.
Caterpillars got all my lacinato kale this year. Still have plenty of red Russian kale though, which is really my favorite.