there are more than 900 different phytochemicals found in foods!  they work together, along with nutrients and fiber, to protect our health.  by eating a variety of fruits and veggies, as well as nuts and whole grains, you can absorb optimal amounts of numerous phytochemicals!  since phytochemicals typically work together, supplementing with single phytochemicals seems like a waste of time and money to me!  and may not even be safe in such large doses!  the main phytochemicals in kale are beta-carotene, lutein, quercetins, sulphoraphane, and indoles.  beta-carotene and lutein may slow the aging process and maintain proper vision, quercetins may reduce inflammation associated with allergies and protect lungs from pollution, and sulphoraphane and indoles have been shown to reduce the risk of colon and breast cancer respectively. 
last night i had an amazing meal with kale.  i simply sauteed green and red kale with a little olive oil, salt, and pepper for about 8-10 minutes, and squeezed on some lemon juice during the last minute of cooking.  i like it with a little bite, but you can cook it to your own desired tenderness.  i served this with a scallop gratin recipe from Barefoot Contessa (on Food Network)...

this dish can be made into a slightly healthier (lowerfat/carb) dish or a contest prep dish by simply sauteing the scallops with garlic and onions or fennel and some olive oil, salt, and pepper just like the kale, and adding lemon juice and chopped parsley to the plate.  i would say the total calories for that would be around 350-400. 
i plan on making 2 more dishes with kale this week so stay tuned!!!
here is a quick training update....friday i ran a little over 10 miles with my buddy kevin and we held just under 8:30 pace on average!  today i did a nice run with the hubby....we did a 2.7 mile warmup, two 1-mile tempo loops, i did the first one in 7:15 and the 2nd in 7:02, then we ran back to our house for another about 7.5 miles total.