I adore guacamole. And what’s not to love, really? It’s salty, sour, is equally amazing on a corn chip or a carrot stick. And let’s face it, it’s a staple of game-watching gatherings these days. So what better way to bid another football season farewell than by raising a green-dipped chip high in cheers?
In honor of the Super Bowl, I wanted to find a “super food” (in quotes because that’s not a real thing) to complement the game…and maybe make me feel not-so-guilty about the eating sins of Super Bowls past. So when I found this kale guacamole recipe, I knew I had scored (yes, I’m making a cheesy sports reference).
Avocados are one of those culinary sneaks that can envelop other tastes, or taste like not much at all, depending on what other flavors are in play. I made some minor modifications to the original recipe, and found that I really couldn’t taste the kale at all, what with all the garlic going on. Truly this was a simple, nutritious, crowd-pleasing version of the dip we’ve come to love. Score indeed!
Easy Kale Guacamole
- 4-5 kale leaves, separated from stems
- 2-3 ripe avocados
- 1/4 red onion
- 2 cloves of garlic, minced
- 1 T fresh cilantro, plus more for garnish
- 1/2 t kosher salt
- 1/4 t cumin
- 1/8 t cayenne
- 1 lime, juiced
- Boil (or steam) kale for 8 minutes. Drain and rinse with cool water to stop cooking.
- Combine onions, garlic, and kale in food processor until smooth.
- Add remaining ingredients and continue to process until desired thickness.
- Salt, lime and more cayenne to taste.
- Serve with salted tortilla chips. Yellow corn is especially nice with this recipe.