Kale-amole



I stopped by the market to pick up a few ingredients for dinner and started to eye the Guacamole. But it wasn't what I thought...it was Kale-amole! I thought it was genius. Here's my version of everyone's favorite avocado dip meeting the superpower, Kale.


Ingredients for Kale-amole:


2 cups coarsely chopped Kale leaves, stems discarded

2 avocados

2-3 limes

1/3 + 2 teaspoons chopped onion

1/3 cup chopped tomato, seeded and pulp removed

1/4 + 1/4 cup cilantro leaves

1/2-1 jalapeno, halved and seeded

kosher salt

Serve with tortilla chips


Time-Saving Tip: The Kale-amole can be made earlier in the day and refrigerated. Just be sure to place plastic wrap directly on top so no air gets to it.


Let's see what we need.


We're ready to cook.



Place the kale to the food processor. Process until Kale is chopped.


Add 1/3 cup chopped onion, jalapeno, and 1/4 cilantro leaves. Pulse a few times until chopped.


Drop in the 2 avocados and pulse until they are broken down. Squeeze in lime and season with salt; pulse until fairly smooth.


Transfer the mixture to a bowl and mix in the 2 teaspoons of chopped onion, 1/4 cup cilantro leaves, and the tomato. Taste and add salt as needed and additional lime juice.


It's ready! Kale-amole! I love saying it and eating it. It's delicious when served with chips, quesadillas or even eggs.


Enjoy!

2018 Cranberry Walk