I cut out the ribs, wash the greens thoroughly, then put them in a big pot with the water that is clinging to them, plus just a little more, and steam them until they are wilted, stirring once to flip the top greens to the bottom of the pot. Then I add stock, and simmer two hours(yes, I like 'em limp), topping up the stock as needed. The last half hour I add an onion I have chopped and sauteed with two pieces of bacon.
We usually have these with dinner one night, and then I eat the leftovers with my morning eggs for a few days. Yum.
Oh, and look up the recipe for kale chips in the recipe forum. Those have a decided charm.