Try this Kale and Artichoke Guacamole recipe, or contribute your own.
- Carbohydrate 11.4778525 g
- Cholesterol 0 mg
- Fat 16.427615 g
- Fiber 8.00912475681305 g
- Protein 2.3367375 g
- Saturated Fat 2.370059 g
- Serving Size 1 1 Serving (130g)
- Sodium 7.88825 mg
- Sugar 3.46872774318695 g
- Trans Fat 1.0107665 g
- Calories 181 calories
Step-by-step
- Heat extra virgin olive oil in a medium-sized skillet over medium-low heat then add kale, season with salt, and saute until tender, 4-5 minutes.
- Once cool enough to handle, transfer kale to a cutting board then chop into small pieces and set aside.
- In a large bowl combine avocados, the juice from 1/2 lemon, garlic, and salt then mash until very smooth (alternatively you could process in a food processor then transfer to a large bowl.)
- Fold in chopped kale and artichoke hearts then taste and add more salt and/or lemon juice if needed.
- Serve immediately.
Swapping curly kale for Lacinato kale alters the final texture significantly, producing a smoother dip since dinosaur kale lacks the tough, fibrous ribs that require careful chopping after sautéing in extra virgin olive oil over medium-low heat for four to five minutes. When preparing this dish for larger gatherings, multiplying the ingredients requires attention to oxidation rates because scaling up a batch means exposure to oxygen increases rapidly across a wider surface area of mashed avocados.
Scaling and Ingredient Efficiency
Doubling this formulation works well if you double the lemon juice proportionally to slow enzymatic browning, but halving the recipe demands using smaller Hass avocados rather than one giant fruit to maintain the correct fat-to-vegetable ratio. Preserving the remaining half of the fourteen-ounce canned artichoke hearts involves submerging them in fresh water inside a sealed glass container in the refrigerator for up to five days, or draining them thoroughly before freezing in a silicone bag for future dips.
Common Pitfalls
Ruin often occurs when cooks skip pressing or microplaning the raw garlic, leaving sharp, unpleasantly pungent pieces that overwhelm the delicate creaminess of the ripe fruit. Over-processing the greens in a food processor alongside the avocados creates a muddy green paste instead of the desirable chunky texture achieved by folding the cooked kale and chopped artichokes in by hand.
