True Food Kitchen Kale Guacamole
Serves 4-6
Ingredients
½ cup blanched and chopped kale (black, organic)
1/3 cup poblano peppers, roasted and peeled, seeds removed
1/8 cup cilantro chopped, rough
1/8 cup green onions chopped
1/3 cup grapefruit segments
1/3 cup orange segments
½ teaspoon sea salt
4 avocados, lightly smashed
Preparation
Remove stem from kale and blanch leaves in lightly salted boiling water until tender (approximately 45 seconds). Shock in ice water until chilled, squeeze dry, finely mince and set aside. Roast poblano peppers until charred on all sides, peel skin, remove seeds, finely mince and set aside in a large bowl. Lightly smash avocado. Mix in blanched kale, poblano, cilantro, onions, citrus and salt until well incorporated. Serve with pita chips.
