Ingredients 2 cups chopped curly kale ½ tablespoon olive oil 1 14-ounce can whole artichoke hearts, drained 2 small avocados 2 tablespoons fresh lemon juice 2 tablespoons hemp seeds 1 garlic clove, minced ¼ teaspoon sea salt black pepper, to taste Serving Ideas tortilla chips pita chips rice crackers sliced vegetables Instructions Add the kale and olive oil to a skillet over medium-low heat. Cook the kale until it wilts and becomes tender, stirring occasionally (5-6 minutes). Transfer the kale to a cutting board and chop into small pieces. Let cool. While the kale is cooking, quarter the artichoke hearts. Scoop the flesh from the avocados into a food processor along with the lemon juice, hemp seeds, garlic, sea salt, and black pepper. Process for 2-3 minutes or until completely smooth. Transfer the avocado cream, kale, and artichoke hearts to a bowl and gently mix together with a spoon. Transfer the dip to a serving dish. Serve alongside tortilla chips, pita chips, rice crackers, or sliced vegetables. This dip is best enjoyed fresh, but will keep for 1-2 days in the refrigerator. Store leftovers in an airtight container with a layer of plastic wrap pressed up against the dip to prevent browning.