Ingredients:
Guacamole Base:
- 2 ripe avocados, halved and pitted
- Juice of 1/2 a lime
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Kale and Artichoke:
- 2 cups packed chopped curly kale
- 1 tablespoon extra virgin olive oil
- 1 (14 ounce) can artichoke hearts, drained and chopped
Optional additions (choose what you like):
- 1/4 cup chopped red onion
- 1/4 cup chopped cilantro
- Pinch of red pepper flakes
Equipment
- Medium skillet
- Large bowl
- Fork or potato masher
Instructions:
Prep the kale:
- Heat the olive oil in a medium skillet over medium-low heat.
- Add the chopped kale and a pinch of salt. Sauté until tender, about 4-5 minutes.
- Remove kale from the skillet, let it cool slightly, then chop it into smaller pieces.
Make the guacamole base:
- In a large bowl, scoop out the flesh of the avocados.
- Add the lime juice, minced garlic, salt, and pepper.
- Using a fork or potato masher, blend until the mixture is smooth and creamy (you can leave it slightly chunky for texture).
Combine everything:
- Gently fold the chopped kale, artichoke hearts, and any optional ingredients into the guacamole base.
- Taste and adjust seasonings with salt, pepper, and lime juice as needed.
Serve and enjoy!
- Serve immediately with your favorite tortilla chips, fresh vegetables, or use it as a spread on sandwiches.
Tips:
- Ripe avocados are key: Choose avocados that yield to gentle pressure but aren’t too mushy.
- Adjust to your liking: This is a great base recipe, so customize it with your favorite spices. Try a little cumin, a dash of cayenne, or add some chopped tomatoes for extra freshness.
- Storage: Guacamole will brown due to oxidation. To keep it fresh longer, place a layer of plastic wrap directly on the surface and store in the refrigerator for up to 2 days.
