Kale is a major staple of Southern cooking. It is grown as a crop in rotation with tobacco, as farmers believe that it replaces nutrients in the soil that tobacco takes out. I used to rent half a farmhouse in Charles Co. MD on a tobacco farm, and the landlady, who grew tobacco with her sons, would always bring us kale every day, cooked in vinegar, about three pounds of it.
Kale is not bad once or twice a week, but every day it gets boring. Pauline, the landlady let me know that she disliked the way the previous tenants put excess kale in the trash barrel, so every three days or so, I would fling it as a dumpster at the Charlotte Hall General Store on my way to teach every day.