Green Pineapple Smoothie

You’ll see the kale—which your body will love—but what you’ll taste is pineapple and banana. Want it even frostier? Add a couple of ice cubes to the blender. 

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Hands-on time:
20 minutes
   |   
Total time:
20 minutes
   |   
Makes
4
Servings

Kitchen Gear

Sharp knife (adult needed) 
Cutting board
Measuring cup
Measuring spoons
Blender (adult needed) 

Ingredients

1 cup plain yogurt or almond milk
2 overripe bananas, peeled, sliced, and (ideally) frozen
2 cups pineapple chunks (fresh, frozen, or unsweetened canned)
1 cup kale leaves with their thick stems removed, or spinach leaves, washed well
1 tablespoon fresh lemon juice
  pinch of salt
2 ice cubes (if your bananas weren’t frozen)

Instructions

  1. Put all the ingredients in the blender.
  2. Put the top on tightly. Turn the blender to a medium setting and blend until the mixture is smooth, about 1 minute. (Add up to 1 cup cold water if the mixture is too thick to blend.)
  3. Serve right away or cover and refrigerate up to 1 hour.

Try This
Save the kale stems for a pot of soup! Or chop them up and cook them in a pan with a bit of olive oil, a splash of water, and a chopped garlic clove. When they’re tender, they’ll make a tasty side dish.

Think Ahead
To help make smoothies colder and thicker, it’s great to have slices of frozen banana ready to go. It’s easy:

  1. Peel overripe bananas.
  2. Use a butter knife to slice them into thin rounds.
  3. Put the slices in a resealable plastic bag, label the bag with the number of bananas it contains, and freeze until needed.