Raw kale salad
"but the kale was expensive..."
On a tangential note, kale grows like a weed in my yard. I've been giving bags of it away over the past few weeks. I had completely harvested it all and cut it down to the ground and in two weeks it as all over a foot tall again. I get similar results with swiss chard. If you like it and have a yard or even a sunny balcony and even a moderately green thumb you'll get a bunch with little effort.
I'm growing Russian Red, Lacinto and Dwarf Blue Curly.
What kind of Kale was it?
Generally, lacinato/cavalo nero/Tuscan/dinosaur kale works in salad and if you chiffonade the kale it will stretch into a many salads. I blend it with other greens myself. To me, it's just too much chew all on its own.
Were you wilting it, it wouldn't stretch as far, so I think it's worth the price especially when using it raw.
The kale available at some of the greenmarkets now can be lighter and more tender than the heavier winter stuff. In fact, I had some last night that was so tender that I just tossed with olive oil and vinegar as I would any other salad greens. Good stuff.
Chiffonade the kale and toss with a pinch of salt in a large bowl. Drizzle with a bit of sherry vinegar and a hefty dose of black pepper. I sometimes add a half an avocado here and if you do, go easier on the olive oil. If not, drizzle the kale with the best evoo you have available and toss with tongs. You don't need to be too gentle with the kale. If the kale is tough, let it sit for 15 minutes or so. The vinegar will break down the kale a bit and it will be more tender.
Enjoy and please report back!