I love organic kale and Tuscan kale is my favourite kale to eat and cook with as it needs no draining after cooking like most greens.
It’s quite bitter so I love to pair it with garlic and lemon (and parmesan cheese) to offset the bitterness.
You do need to de-stem the kale as the white stem is tough and not edible (you can use it for flavour, added to stews and broths).
Leftovers: leftover kale reheats well and I love to add it in my pan with my morning eggs. You can also add the kale to any stews or soups. You can also freeze any cooked kale (in ice cube trays) to ‘greenify’ most things.