I like making my own stock so that it does not have the commercial stabilizing additives and I can control the salt amount. I throw bones, meat scraps and fat, veggies (including carrot peels, cauli and broccoli stems etc.) into my big crockpot and cook on low for as much as 24 hours. Only downside is waking up to a delicious aroma at 4 a.m!
We were never kale eaters, but I have started throwing it into my soups instead of chopped spinach. It retains its texture better. I usually keep a couple of cans of evaporated milk on hand because it is a good alternative to cream in soups, and is much cheaper.
Which reminds me--I have a ham bone and scraps in the freezer. Weather report is calling for off and on flurries all week. Sounds like a great time to make a big pot of split pea soup!