Just the thought of having to take out the kale, rinse the leaves, dry the leaves, rip the leaves into pieces and then massage it makes me want to grab the phone and order takeout. It's definitely a process, and although it's not hard and doesn't take that much time, it can feel overwhelming when I'm famished and tired after a long day and want to eat ASAP.
Prepping kale ahead of time has definitely been a Sunday go-to. It keeps well for at least three days in an airtight glass container. I can use it for salads or add to stir fries or wraps.
I also like to prep other veggies for the same reason. Washing and cutting is the last thing I want to do after work, and if veggies are cut up, I'll actually use them (instead of throwing out forgotten-about mushy veggies at the end of the week). I chop peppers, celery, carrots, and cucumbers, and that makes throwing together a dinner salad take mere minutes. I also like to have cut up broccoli, cauliflower, and green beans on hand for a quick steam.