Ingredients:
2 cups chopped curly kale
1/2 tablespoon olive oil
14 oz. can whole artichoke hearts, drained, and cut into quarters
2 small avocados
2 Tbsp. fresh lemon juice
2 Tbsp. shelled hemp seeds (i.e., hemp hearts)
1 garlic clove, minced
1/4 teaspoon sea salt
Freshly ground black pepper, to taste
Sliced Veggies of your choice to dip!
Directions:
1. Add the kale and olive oil to a skillet over medium-low heat.
2. Cook until kale is wilted and tender (5-6 minutes).
3. Transfer the kale to a cutting board and chop into bite-sized pieces. Let cool.
4. While the kale is cooling, put avocado (not pit or peel) into a food processor with the lemon juice, hemp seeds, garlic, sea salt, and black pepper. Process for 2-3 minutes or until smooth.
5. In a bowl, combine the avocado mixture, kale, and artichoke hearts and gently mix.
6. Transfer the dip to a serving dish and serve immediately with sliced veggies!
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