As someone who loathes kale, can I recommend lacitano kale? It grows stupid easy, you can trim bits off of it all season, and it's steadfastly resistant to meltdown when frying and putting in soups. Chop it fine and put something acidic on it and it's even salad. And yes. Canned coconut milk is a poor creamer substitute in coffee.
My favorite thing about kale is until recently pizza hut was the largest purchaser of kale for years. They used it as a garnish for buffets and threw it away http://www.bostonmagazine.com/health/blog/2012/05/31/kale-super-food/
I just got back from the farmers market, and one of the stalls gave me a sample of Red Russian kale to try. It wasn't too bad. We ended up buying a bag to put in soup. Reminds me more of giant arugula, but that may just be me 'cause google doesn't turn up many hits on that. Wasn't actually cardboard like the generic supermarket variety at any rate.
Wrong pubski this ones a month and a half old, but I wanted to share a kale trick. If you coat it in oil and let it stand for at least half an hour and ideally a few hours it softens up and becomes pretty edible. I used to hate it because I thought it tasted like grassy cardboard but if you let it sit covered in oil it will wilt a bit and soften up. Also make sure you remove the tough stems in the center of the leaf. Credit for this trick to kenji from serous eats