Green Leaf Juice
This blend of green leaf vegetables, fruits, and herbs makes a complexly flavored beverage. Increasing the citrus taste from the pineapple and the lime helps make the green juice more palatable. The ginger adds an additional layer of complexity.
Total Time
10 minutes
Servings
2
120 mL (½ cup) freshly-squeezed lime juice
490 g (17 oz / ½ each) pineapple
238 g (8 oz / 6 leaves) Swiss chard or collard greens
124 g (4 oz / 1 bunch) fresh cilantro
26 g (1 oz / 1 piece) fresh ginger root
Squeeze the lime juice into the container where the juice extractor dispenses the juice.
Cut the pineapple, removing the outer spiny flesh, the top, the bottom and the pithy core.
Cut the pineapple into long thin strips that can be easily inserted into the juice extractor. Run the pineapple through the juice extractor.
Tear the greens into smaller pieces that can be put into the juice extractor easily. Run the greens through the juice extractor.
Run the cilantro through the juice extractor.
Run the ginger root through the juice extractor.
Stir the juice mixture well, and serve the green juice over ice.
- •Kale can be used instead of chard or collard greens, but it is more bitter.
- •Measurements are listed as exact but precise measuring is not needed.