I would categorize kale as a super food. Kale and members of the Brassica family, are rich in many minerals and vitamins. It has anti-viral nutrients, rich with anti-oxidants such as polyphenolic flavonoid, vitamins A,B-6, C, K, and minerals. Scientists have found that these foods can help support and lower the risk of stroke, coronary heart disease, inflammation and oxidative stress. The best way to prepare kale is to wash it thoroughly in running water and then soak it in saline water (water with sea salt – taste, as you want it very salty) for 10-15 minutes to remove soil, dirt and residual fungicide/insecticides. You need to remove the vein from the kale – this is very bitter. I’ve attached a video to show how to do this.
Kale should be avoided if you are taking anti-coagulants such as warfarin – Kale is high in vitamin K and can become toxic when taken with medications like warfarin.
Quinoa added to this gives you just enough carbohydrate to give this alittle substance. Recall that quinoa is a resistant starch, you can consider this a healthy carb.
I have only recently started eating kale raw. I grew up always thinking that kale would cause indigestion. Going on the raw diet, I learned that cooking it would remove the natural nutrients from the food source. The following recipe has you marinating the kale in a dressing, essentially like a ceviche – cooking in lemon. I find this takes the bitterness off the kale.