Garlicky Kale and Avocado Dip

This past Sunday I didn't really feel like making a meal. I just wanted to snack. The problem was, I didn't want to spend a lot of time in the kitchen. It was sunny, 75º and a slight breeze ... gorgeous! I had two avocados, but we already had guacamole twice in the past 4 days. Usually never a problem for Paul and I, but I wanted something different.

I had some great garlic bulbs from our CSA so I decided to make Avocado Garlic Cream Sauce, but just make it more of a dip and less of a sauce. I checked on the family, as they were in the back yard enjoying their shenanigans in the hammock and I saw the kale. Perfect! That will make it more of a dip. Since I didn't want to have the oven going for awhile roasting a garlic bulb, I simply cooked it with the kale.

The outcome was amazing. A little too amazing. I ate almost the whole thing, sharing a touch with Paul, and didn't want to eat anything else I made that day because I was too full! Oh well, my taste buds were happy.

Garlicky Kale and Avocado Dip

Makes 1 1/2 cup

1 T olive oil
2 avocados
5 stalks of kale
2-3 garlic cloves, depending on your garlic likeness, minced
1/2 t lemon juice
1/4 t salt
1/4 t pepper

Remove stems and chop kale into smaller pieces. Heat up olive oil in a pan and add the garlic and cook for a minute until it starts to brown. Add in kale and cook until it is nicely wilted.

Add all ingredients into your food processor and puree until smooth. Serve immediately or cover tightly and put in the refrigerator until ready.