The Kale Smoothie was a stretch. But once I learned that the rubbery, fibrous leaves could be transformed into an entirely different sphere, I became a disciple — seeking to convert anyone who would “just try” a concoction of frozen bananas, apple juice and kale leaves zapped together in my Magic Bullet. The grass –almost fluorescent — green was part of the appeal. I’ve known for months that my next frontier was beet greens and it’s taken me until tonight to get there. I’m a huge fan of beet greens sauteed in olive oil — a very distinct taste that I have no desire to drink cold. My motivation for finally taking the plunge was a wildly fresh batch of beets topped with perfect leaves that needed to be put to good use. With a plan to combine the greens with strawberries, a frozen banana and apple juice concentrate, I braced myself for an army green, or maybe even mud-colored end product. What I got instead was a highly appetizing, purplish red result. Beautiful to look at AND delicious. Turns out, beet greens are actually better in smoothies than kale — less fibrous and far faster to blend. Bill and Anna soundly agreed.
- 1/2 cup washed and tightly packed beet greens
- 1 fresh (or frozen) banana
- 1 cup water or crushed ice (If using a frozen banana, ice is not needed.)
- 1 Tbsp. apple juice concentrate
- 1/2 cup fresh or frozen strawberries
Combine all ingredients in a blender or Magic Bullet.Process at high speed for about 45 seconds until thoroughly blended and liquefied. Enjoy immediately.