Kale and guacamole; its a perfect union. I know Obama doesn't approve of peas in guacamole (for the record, he should) but maybe I could sway him with this concoction. The best part about this guacamole is that you don't really taste the kale, because it acts like cilantro or any other herb would, and it adds texture and nutrients. Win.
- 2 avocados
-1 shallot (or scallion - both work)
-1tbsp (or more) of cilantro, chopped
-1/2 cup kale
-1 jalapeño, chopped
-salt and pepper to taste
1. Cut the avocado in half, and be careful not to cut your fingers when you remove that pit.
2. Chop the shallot, cilantro, jalapeño, and kale. The kale should be cut very finely in small strips, sort of like julienning basil.
3. Add all of the above into a deep bowl. You don't have to add the entire jalapeño if you don't want to, it all depends on how spicy you like your guac!
4. Squeeze one lime over the entire mixture, add salt and pepper to taste and start mashing. I like to alternate using a fork and spoon, a technique I picked up when I worked at On The Border, for three of the most grueling months of my life.
5. Enjoy with chips or crudité if you're fancy.