I prefer my kale in small quantities. If using it raw in salads I will roll two or three leaves into very tight cigar like rolls and then slice as thinly as I can, 1/16 to 1/8” at most so it is in long threads, then I sprinkle a little salt on it and “massage” the kale by squeezing it over and over to help break down the fibers, then add it to the salad. Adds a nice dark green color.
Baby kale in salads is good too, when the leaves are teeny.
I’m not a big fan of lots of kale, or cooked kale and if I were to put it in a smoothie it wouldn’t be much. I personally very much prefer chard which is leads coarse or even better, baby spinach.