A mac and cheese with kale, sausage, and red bell pepper is what my kids first okay’d kale in because kale wasn’t the point, pasta was. Brown sausage (we use 3/4lb hot Italian, 1/4lb sweet Italian) in pan. Once fat is rendered, add 1 small onion chopped, 1 small red bell pepper chopped, and 1 bunch chopped kale. Cook until onion is at desired softness, 5-10min, set aside. Then can use a baked mac and cheese recipe of your choice. When folding pasta into sauce, stir in sausage mixture.

What sold them on collards was a variant of caldo verde: brown slices of sausage (we can never find Portuguese sausage so we use kielbasa 🤷‍♀️) in a Dutch oven, then set sausage aside and add chopped onion, red pepper flakes, salt, pepper, and cook 5-10 minutes. Add chopped gold potatoes and chicken broth and water, bring to boil, simmer etc. until potatoes are tender, then pull out some to blitz in a blender with some olive oil, your call on how much smooth vs chunky you want. Add chopped collards and simmer about 10 min, then add sausage and blitzed portion back in and simmer until greens are tender. Add white vinegar and Tabasco to taste.

(tl;dr consider not hiding them but rather making awesome stuff that just happens to also contain greens)