kale guac

I am typing this on the long flight from Philadelphia to Phoenix. The first flight from Ottawa to Philly was basically a puddle jumper, but this one is getting the best of me. It’s currently 10:00 eastern time (the time zone I’m now adjusted to) and I’ve been typing and formatting recipes for my spring cooking classes for the last 5 hours. I’m going cross-eyed. Actually, I can barely keep my eyes open. But I must! I can’t sleep on planes, so it’s either this or go cross-eyed playing solitaire on my phone. This seems more productive.

We still have 45 minutes left on this flight and then there is luggage to collect and an Uber ride home. My head can’t hit that pillow soon enough!!

That’s the end of my “woe is me” story. How about a yummy recipe? I made this guacamole knock-off on Sunday for our daily “booze cruise” on the pontoon around Deer Lake.

Many months ago, when I first tasted the Kale Guacamole at True Food Kitchen, my hopes were very high. If I remember correctly, someone else at the table wanted to try it.

Then it came and it was a revelation, so good! I looked up the recipe, expecting it to be mostly kale with maybe an avocado or two mixed in, but no, it’s mostly avocado with a little kale thrown in so that it can be called Kale Guacamole. No matter, it’s good and it sounds healthy. The poblano adds a nice little kick but the thing I love most about it is the addition of fresh citrus.

If you’re not sure what “1 grapefruit, supremed” means. Or if you have an idea, but aren’t sure how to supreme (or segment) citrus, go to this LINK and you’ll see how.

True Food Kitchen’s Kale Guacamole Knock-Off

• 1 bunch kale
• 1/3 cup minced roasted, peeled, and seeded poblano pepper (about ½ a pepper)
• 1/4 cup chopped cilantro
• 1/4 cup diced green onion
• 1 grapefruit, supremed
• 1 orange, supremed
• 1/2 teaspoon salt
• 4 avocados, halved and pitted
• Pita or tortilla chips

Remove ribs from 5 or 6 large kale leaves, chop and then blanch the kale in boiling salted water for about 45 seconds, strain and shock in ice-cold water, drain and squeeze dry.

Measure out 1/3 cup of the kale to use in guacamole, use any remaining for another use.

Use a spoon to scoop the avocado from the peels and place it in a large bowl, lightly smashing with the back of a fork.

Mix in 1/3 cup of the kale, poblano, cilantro, green onion, and salt.

Gently fold in about two-thirds of the grapefruit and orange supremes. Taste and add more salt if needed. Top with remaining citrus and serve with pita or tortilla chips.

Serves 6 to 8