For those on the positive end of the scale, a green smoothie brings pleasant thoughts, it is a beverage they sip on a sunny Saturday morning out of a mason jar through a cute little red and white-striped straw.
And for those on the negative end of the scale, a drink made out of a bunch of mangled up spinacia oleracea is about as freaky as Jacob Marley’s ghost on Christmas Eve.
I guess I was feeling pretty neutral about the whole green smoothie thing until a few months ago when I began to introduce the “green machine” to my diet, and for the past several weeks I’ve had one every morning. What is the secret, you ask, to gulping down a couple cups of ground-up green goodness? I have learned a lot of tips and tricks, some from the internet and some from experience, but the biggest lesson I’ve learned is as follows:
Say no to turnip greens.
Did you know that turnip greens have four times the amount of calcium compared to many other greens, thus making them extremely bitter? I did not know this.
Did you know that the biting stench of chopped turnip greens in your blender will water your eyes and sting your nostrils? I did not.
Did you know that no matter what lovely, sweet, smiling fruits you blend in with your turnip greens, all will be swallowed by the black hole of turnip green-ness? I certainly was not aware.
Once I did know these things, my turnip green smoothie went from bottom’s up to down the drain faster than you could say “eat your fruits and veggies.” One thing’s for sure: turnip greens and my blender are never, ever getting back together. Like, ever.
(In all fairness, in case you do have a stash of turnip greens in your fridge, click here for a recipe for turnip greens that I used for my abandoned leaves. Add some extra ingredients and your turnips go from terrible to tasty!)
All in all, I have really enjoyed my new green smoothie habit, and I feel pretty good that kale, chard, lettuce, and spinach are now part of my morning meal. To conclude my thoughts on the subject, here is my favorite Anna-created, Anna-tested, Anna-approved recipe thus far. The ironic thing is that it doesn’t even turn out green, thanks to the blueberries. I call it (drum roll, please) my Rhapsody in Blue (cue Gershwin). I used Romaine lettuce as my green, but I’m sure any other green you might have lying around would be just as good. Except turnip greens, of course. If you’re brave enough, give it a try, and if you have a favorite recipe yourself, please share it in the comments below!
Rhapsody in Blue
- 1/2 cup water
- 1 cup packed Romaine lettuce
- 1 ripe pear, cored and chopped
- 1/2 cup frozen blueberries
- 1/2 tablespoon fresh ginger, peeled and chopped
Blend water and lettuce in blender. Add in pear, blueberries, and ginger and blend until liquified. Yum, yum!