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Kale Juice Recipe

This kale juice balances earthy kale with bright citrus and a hint of natural sweetness, making it genuinely crave-worthy rather than something you choke down for your health. Packed with vitamins A, C, and K, this juice comes together in less than 15 minutes and works perfectly as a morning energy boost or afternoon pick-me-up.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Beverage
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 cups packed fresh kale curly or Lacinato, roughly chopped
  • 2 medium Granny Smith apples cut into quarters (no need to peel)
  • 1 whole fresh lemon cut into halves
  • 1- inch piece fresh ginger peeled
  • 1/4 cup filtered water optional, to thin if needed
  • 3 to 4 ice cubes per serving optional

Equipment

  • Cold press juicer or centrifugal juicer
  • Cutting board
  • Sharp chef's knife
  • Two 16-ounce glasses
  • Small spoon for stirring (optional)
  • Vegetable brush for cleaning produce

Method
 

  1. Run your kale under cool water and use a vegetable brush to remove any dirt stuck between the leaves. Pat it dry with a clean towel, then roughly chop it into chunks about 3 inches long so it feeds easily into your juicer.
  2. Rinse your apples and lemon under running water, then pat them dry. Cut the apples into quarters and leave the skin on. Cut your lemon in half and set it aside.
  3. Use the edge of a spoon to scrape away the papery ginger skin, then cut a 1-inch piece and slice it into thin coins.
  4. Place your two glasses under the juice spout so you're ready to catch every drop. Have all your prepped ingredients within arm's reach of your juicer.
  5. Feed your chopped kale into the juicer a handful at a time, pushing gently with the plunger if you have a centrifugal juicer. If using a cold press juicer, load the chamber and slowly press down.
  6. After the kale is done, feed your apple quarters into the juicer, then add the sliced ginger. The apples and ginger help push the remaining kale through and add their own delicious juice to the mix.
  7. Cut your lemon halves further into quarters and juice them last. The lemon juice finishes the flavor and adds brightness that brings everything together.
  8. Give the juice a quick stir with a spoon to combine any layers, then pour evenly into your two glasses. Add a few ice cubes if you like it extra cold, then drink it right away for the best flavor and nutrition.

Notes

Make your juice no more than 30 minutes before drinking to preserve the most nutrients and prevent browning. Alternate hard and soft produce as you feed your juicer. Use very fresh kale with no yellow or wilted leaves. If your juice tastes too earthy, add another quarter of an apple or an extra squeeze of fresh lemon. Store juice in an airtight glass container in the back of your fridge for up to 24 hours if needed.