I kind of have a thing for green smoothies.

Although, I have to admit, I tend to choose the same green time and time again.  Baby spinach blends so smoothly and its flavor is undetectable. 

I depleted my spinach supply yesterday, so I had to make some substitutions in this morning’s shake.  I had about half a head of kale in the fridge and I knew just what to do with it.

Kale has a much stronger flavor than spinach and is also much more coarse in its texture.  For those two reasons, it’s easy to understand why it isn’t my go-to green when it comes to making smoothies.

There are ways to make kale more palatable in the morning.  The secret is to add a few chunks of peeled frozen banana.  The banana works double duty by adding sweetness (thus balancing out the bitterness of the kale) and adding a creaminess to the texture (wearing down the gritty texture of the kale).

You don’t need a high speed blender to make this work.  I have been lusting after a Vitamix for years now, but my Cuisinart works just fine, even under crunchy conditions.

I also recommend blending for 4-5 minutes, as opposed to 2-3 minutes when using spinach.

This recipe below is what I had for breakfast this morning.  I could still taste the kale a bit, but it wasn’t overpowering.  The tartness of the Greek yogurt and sweetness of the banana shone through as the more prominent flavors.

Sunflower Kale Smoothie

Ingredients:

1 cup unsweetened almond milk

1 banana, peeled and frozen in chunks

2 large kale leaves

1 heaping tablespoon Greek yogurt

1 teaspoon sunflower seed butter

1/2 teaspoon maple syrup

Method:

Add all ingredients to blender and blend on regular setting for 4-5 minutes for the smoothest consistency. 

Pour in to a chilled glass and enjoy!