Serves 4-6

• 2 cups chopped curly kale

• 1/2 Tbsp. olive oil

• 14 oz. can whole artichoke hearts, drained, and cut into quarters

• 2 small avocados

• 2 Tbsp. fresh lemon or lime juice

• 2 Tbsp. shelled hemp seeds (i.e., hemp hearts)

• 1 garlic clove, minced

• 1/4 tsp. sea salt

• Freshly ground black pepper, to taste

Add the kale and olive oil to a skillet over medium-low heat. Cook until kale is wilted and tender (5-6 minutes). Transfer the kale to a cutting board and chop into bite-sized pieces. Let cool.

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.

In a bowl, combine the avocado mixture, kale, and artichoke hearts and gently mix.

Transfer the dip to a serving dish, add a little bit of olive oil to top it, and serve immediately with sliced vegetables or multigrain crackers.