Photo by Ian McSpadden for Fifty Shades of Kale by Drew Ramsey, M.D. and Jennifer Iserloh.
Sally, JP and Jody will be on vacation, but Sally tells me that the Glade Road Growing farm share for September 6 will include kale, sweet peppers, eggplant, head lettuce, basil, tomatoes and garlic.
Inspired by Dr. Ramsey's suggestion, I decided to add kale to my guacamole recipe. While I usually used cilantro, I decided to try basil, since that's what available. (His recipe calls for red onions and jalapeños, while mine uses garlic, sweet peppers and cumin. I also use fewer avocados and add cooked beans to increase the protein and fiber and cut the fat.)
2 cups kale leaves
2 Hass ripe avocados, cut in half, pits removed
2 tablespoons of lime juice
1/2 cup of cooked white beans
3 ripe tomatoes, finely chopped
1/4 cup sweet red pepper, stem and core removed and finely chopped
4 cloves of garlic smashed, root end cut off, peeled and chopped
1/2 teaspoon sea salt
1/4 cup fresh basil chopped
1/2 teaspoon of ground cumin
1. Steam the kale over boiling water for a couple of minutes. Rinse in a cold water bath, to maintain the bright green color, drain and chop finely.
2. Scoop out the flesh out of the avocado and place in a large bowl, along with the cooked white beans and immediately coat in lime juice to keep the avocado from browning. Add salt and mash with the back of a wooden spoon until it is still a bit chunky.it chunky.
3. Stir in kale, tomatoes, red peppers, garlic, cumin and basil. Cover and store in the refrigerator up to 10 hours.
4. Serve with whole grain tortilla chips, toasted whole wheat pita wedges, or toasted soft corn tortillas.