Kale, Apple & Lemon Smoothie

Method

1. 1

   Step 1

   Rinse the kale under cool running water, rubbing the leaves gently, and drain well. You will be drinking it raw, so take your time and check the curly folds of the leaves carefully.

2. 2

   Step 2

   Strip the leaves from the stems and tear them into pieces. Thick stems make a smoothie stringy, so keep them for a soup or stir-fry.

3. 3

   Step 3

   Core the apple and cut it into chunks (peeling is optional). Peel the ginger and pit the dates, if using, and squeeze the lemon.

4. 4

   Step 4

   Pour the water and yogurt into the blender first — liquid at the bottom helps the blades turn freely.

5. 5

   Step 5

   Add the kale, apple and lemon juice, plus any of the banana, ginger and dates you are using.

6. 6

   Step 6

   Blend on low for 10–15 seconds, then on high for 45–60 seconds, until completely smooth and bright green with no visible flecks of leaf. Stop and scrape down the sides once if needed.

7. 7

   Step 7

   Taste and adjust: a little more lemon for brightness, another date or the banana if it is too sharp, or a splash of water if it is too thick. Add the ice cubes and blend for 10 seconds more.

8. 8

   Step 8

   Pour into glasses and drink straight away, while it is cold, frothy and at its brightest.

Cooking tips

• Use cold ingredients — chilled apple, cold water or frozen banana — for a refreshing smoothie without much ice.
• A high-speed blender gives the smoothest result; with a standard blender, chop the kale finely and blend a little longer.
• Start with less lemon and add more to taste — its sharpness varies a lot from fruit to fruit.

Storage & leftovers

A smoothie is best drunk fresh, as soon as it is blended: it separates and loses its bright color as it stands. If you need to keep it, pour it into a covered jar, refrigerate it immediately and drink it the same day, shaking well first. Don’t leave it out at room temperature for more than 2 hours.