Kale Guacamole

Ingredients

• 3 to 4 big leaves of curly green kale (the Tuscan/lacinato variety also works well)
• 4 medium ripe avocados, halved and pitted
• 3 to 4 tablespoons lime juice (about 1½ medium limes), divided, to taste
• ¾ teaspoon kosher salt, to taste
• ⅓ cup roughly chopped red onion
• ¼ cup roughly chopped fresh cilantro, lightly packed
• 1 small jalapeño, seeds and membranes removed, roughly chopped

Directions

1. To prepare the kale, first remove the tough ribs with a chef’s knife and discard them. Chop the kale into small, bite-sized pieces. Sprinkle it lightly with salt, followed by a squeeze of lime juice (about 1 teaspoon). Massage the kale by scrunching it up in your hands, repeating until the kale is darker green and fragrant (this step softens the kale and makes it less bitter). You’ll need 1 cup (packed) kale for the guacamole, so measure it out and set it aside.
2. Next, use a spoon to scoop the flesh of the avocados into the bowl of a food processor, discarding any bruised, browned areas. Add 3 tablespoons lime juice and the salt. Blend until the mixture is fairly smooth, pausing to scrape down the sides as necessary.
3. Add the massaged kale, onion, cilantro and jalapeño. Blend until the mixture is mostly smooth, with only tiny bits of kale and onion remaining (or completely smooth, if you prefer). Taste, and add additional salt and/or lime juice, if necessary, and blend again (I usually add up to ½ teaspoon more salt and another tablespoon of lime juice). Serve immediately.

Notes

To make this recipe without a food processor: Just chop the kale, onion, cilantro and jalapeño very finely. Massage the kale as directed, then scoop the avocado into a small serving bowl. Add the lime juice and salt, and mash the mixture with a pastry cutter, potato masher or fork until it is as smooth as you like your guacamole to be. Stir in the chopped ingredients, and season to taste with additional salt and/or lime juice, as necessary.

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