As I wrote a couple of weeks ago, when I visited Whole Foods in Omaha I made an exciting discovery that paired two of my all-time favorite ingredients – avocados and kale. They put them together along with onions and garlic for a spin on guacamole called guac-kale-mole. You know I love a good food pun almost as much as I love avocado itself.
David and I easily finished off our tub of guac-kale-mole, and I was set on making my own version when I got home. I tend to play fast and loose with guacamole, following no particular recipe and adding onions, garlic, cilantro, lime juice, and salt to taste. I hold back on spices, because I don’t want to mask avocado’s delicate flavor. I’d rather have those spices shine in the other parts of the meal (like the beans, rice, or seitan) and let the avocado be elevated without being overwhelmed. Sometimes I’ll add tomatoes, bell peppers, or even mango depending on my mood. But let’s face it, when avocado is involved, there’s no wrong answer.
So on a recent Taco Tuesday, along with our favorite chickpea tacos, I made guac-kale-mole and served it with chips. It was every bit as delicious as the one I first tried in Omaha, and actually even better since it was fresh and full of chunky avocado like I like. If you’re a kale fan like I am, you’re sure to love this one. The kale in this guacamole blends into the flavors beautifully without dominating. It just adds a little somethin’-somethin’ in taste and bite.
Guac-Kale-Mole (Kale Guacamole)
- 1 leaf curly kale with rib removed, roughly chopped
- 1 heaping tablespoon onion, roughly chopped
- 1 small clove garlic, minced
- 1 Tablespoon cilantro leaves
- 5-6 pickled jalapeño slices, roughly chopped
- 2 ripe avocados, pits removed
- 1-2 teaspoons freshly-squeezed lime juice
- Pinch of salt
- In a food processor, process kale for a few seconds until broken down.
- Add onion, garlic, cilantro, and jalapeño. Process for about 20 seconds until combined in small pieces.
- Scrape down the sides and add in the flesh of two avocados, one teaspoon of lime juice, and a pinch of salt. Blend until fully combined, stopping to scrape sides if necessary.
- Taste and add more lime juice or salt, if desired, and combine. Serve immediately with chips, tacos, burritos, or anywhere guacamole is needed.
One more thing! I am so excited to be over at Pickles & Honey today as part of Amanda’s 10 Questions series, in which she interviews bloggers on the topics of veganism, blogging, and happiness. Pickles & Honey has been one of my favorite blogs for years, and I love how Amanda covers such an interesting variety of subjects from food politics, to book and film reviews, to mouthwatering recipes, and maybe best of all, a regular photo series featuring her doggie family. I’ve been enjoying all of the interviews Amanda has done so far, and so I was delighted when she asked me to take part. Pop over there and say hi!
Update: Meredith over at Kale Crusaders made the most adorable cartoon summation of this recipe. You owe it to yourself to check it out for yourself!