With fresh kale added, this guacamole recipe is extra green and good for you. A food processor makes it easy. It makes about 3 and a half cups of guacamole.
– 3 to 4 big leaves of curly green kale (the Tuscan/lacinato variety also works well) – 4 medium ripe avocados, halved and pitted – 3 to 4 tablespoons lime juice (about 1 ½ medium limes), divided, to taste – ¾ teaspoon kosher salt, to taste – ⅓ cup roughly chopped red onion – ¼ cup roughly chopped fresh cilantro, lightly packed – 1 small jalapeño, seeds and membranes removed, roughly chopped
Use a chef's knife to remove and discard the tough ribs from the kale. Cut kale into bite-sized pieces. Sprinkle it lightly with salt and squeeze 1 teaspoon of lime juice.
Scrunch the kale in your hands until it is darker green and fragrant (this softens and reduces bitterness). Measure and set aside 1 cup (packed) kale for the guacamole.
Next, scoop avocado flesh into a food processor bowl, discarding bruised, browned areas. Add 3 tablespoons lime juice and salt. Mix until smooth, scraping down the sides as needed.
Combine kale, onion, cilantro, and jalapeño after massaging. Blend until mostly smooth, with tiny bits of kale and onion remaining (or completely smooth).
Taste, adjust salt and lime juice as needed, and blend again (I typically add ½ teaspoon more salt and another tablespoon of lime juice). Serve now.