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
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
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!