One of kale’s super powers is that it’s pretty easy to grow. Another is that once you’ve got a stand, it’s not going anywhere. Kale can survive freeze, drought, even some hot stretches. Which means you’ve sometimes got to get creative at finding ways to eat it. Kale chips are good. Kale is great in quiche. I’ve had luck dehydrating it and grinding it into a powder that can be subbed for bread crumbs. But this summer, my family perfected the art of turning kale’s high-nutrient green leaves into a tasty way to start the day. Trust me. This smoothie is as yummy as it is healthy.
Makes 6 cups
- 1 1/2 cups packed fresh kale leaves (about 20 medium)
- 1/2 inch piece of fresh ginger root, peeled (optional)
- 1 cup unsweetened coconut water
- 2 bananas
- 2 peaches (can substitute pineapple, apple, mango or other stone fruit)
- 1 cup blueberries (fresh or frozen)
- 1 1/2 cups plain or vanilla yogurt (not Greek style)
- Wash and pat dry kale. Tear large leaves into smaller pieces. Place kale in high-powered blender with coconut water and ginger. Blend until mixture becomes a frothy liquid. (About 1 minute.)
- Scrape down sides of blender. Add bananas and peaches (skin on, pits removed) and blueberries. Blend until all is broken down and well-mixed.
- Add yogurt and blend for just a moment. Serve cold.