Kale is the ancient member of the cabbage family and was widely consumed in ancient Greece. It was and still is used for medicinal purposes. To the Greeks, kale has always been considered a superfood and it grows wild in the countryside alongside other adored wild greens.
In ancient Greece, Disocorides, ancient Greek physician, pharmacologist and botanist informs us that kale "that is sown or set is good for the bowels. It is eaten slightly boiled, for when throughly boiled it is therapeutic for the intestines...With the meal of fenugreek and vinegar it helps those with gout in their feet and joints, and applied it is good for foul or old ulcers... "
According to the National Cancer Institute, kale is anti-inflammatory and rich in vitamins C, E, and K; folate; minerals and fiber. It's a great antioxidant and a protector from disease in the body.
This dish is my modern twist on the quintessentially Greek dish; dolmades. Instead of vine leaves I have used another ancient Greek ingredient; kale.
The ancient Greeks loved to stuff items of food and one of their favorites was to mash foods into a paste and to wrap it in leaves or breads. I believe that kale was one of these ingredients. I have also used quinoa instead of rice or bulgur as is the tradition. You could use cooked brown white or brown rice instead of quinoa
Kale + Quinoa Dolmades