When you joined our CSA, I’m guessing you probably had dinner in mind, but our fresh vegetables also make a great addition to breakfast! We have a whole section on our blog with frittatas, breakfast hash, and even carrot cake pancakes. This smoothie is great for weekends and busy weekday mornings. Just toss everything in the blender, grab your smoothie and go! Use fresh kale, or I like to keep small containers of blanched and frozen kale in the freezer for adding to recipes. This recipe also works with other greens and whatever fruits you enjoy. Try spinach, or even collards (I know it sounds weird, but it works).
Frozen fruits will give the best texture, but a mixture of fresh and frozen fruit is fine. Add as much or as little kale as you like, I usually use 2-3 leaves of fresh kale. Adding a bit of honey will neutralize any bitterness you might taste from the kale. This ratio of milk to yogurt is what works best in my blender, you might need to adjust based on your own blender. If you want to make a non-dairy smoothie almond milk and coconut milk are great substitutes for dairy milk. You can add an extra banana and replace the milk and yogurt with non-dairy milk or sub a non dairy yogurt like soy or coconut for the dairy yogurt. If you have a favorite non-dairy smoothie recipe, let us know! Layer the yogurt, milk, fruit, kale, and honey in the blender in that order. Blend on high until smooth.
Kale Smoothie makes about 3 servings
1 cup plain yogurt
1/2 – 3/4 cup milk
1 banana, cut into chunks and frozen
1 cup frozen fruit, like berries, mango, pineapple
2-3 kale leaves, stems removed
1 tablespoon honey
Layer ingredients in blender in the following order – yogurt, milk, fruit, kale, honey. Blend on high until smooth.
