Green Smoothie with Collard Greens, Kale, Spinach, Turnip Greens, Tomatoes, and More

Preparation

We each have two 12-oz. glasses of a green smoothie for our breakfast, so we usually completely fill the large container of our Vita-Mix high speed blender. We use about 1 to 1-1/2 pounds of greens in the recipe. If you wish to make a smaller amount, cut the recipe in half.

Wash the apple, cut lengthwise into quarters, remove the stem and core, and place the apple pieces in the bottom of the blender container.

Wash the tomatoes, remove the stems, cut into quarters, and add to the blender container.

Wash and peel the carrots and onion, cut into chunks, add to the blender container, and add the flaxseed, curry powder and stevia. We sometimes add a broccoli stem, which is left over after we put the florets on our salad.

Wash and clean any fresh greens, and add to the blender container until it is 3/4 full with the fresh, frozen or cooked greens (sometimes we use leftover cooked greens such as from our Collard Greens, Spinach and Onions recipe), add the ice, cover, and run the blender at high speed until the ingredients are smooth, using the tamper as required.

Add additional greens and water to fill the container and achieve the desired consistency of the green smoothie.

Pour into glasses and serve with a straw. Enjoy!