Honestly, making green smoothies can be a little tricky. Most of us drink them for the health benefits but we make them completely unhealthy by adding so much sugar in the form of fruit to mask the taste of the greens. Especially in the beginning, it might be a wise choice to choose milder greens while your taste buds get used to the less sweet flavor of greens. Essentially, I’m suggesting you might want to pass on the kale. lol It’s so bitter it might turn you off completely. Not to mention that it’s not the best choice for those with hypothyroidism.

So let’s get to it…

Swiss Chard

Swiss Chard has a milder flavor than other greens like kale. It’s closer in flavor to spinach although it is slightly more bitter with a touch of saltiness. It’s great for juicing and blending. Pair it with bold sweet flavors like banana, citrus fruits and pineapple.

Swiss chard is full of fiber, iron and vitamins A, B6, C, E and the amino acid glutamine. Therefore, it boosts the immune system and helps your body heal.

 

Spinach

Spinach is the holy grail of green smoothie greens. It is mild and the flavor is easily masked by almost any other flavor. Baby spinach in particular is great for smoothies because the leaves are soft and blend up smoothly. Spinach is low cost and high nutrient value. It’s an anti-inflammatory, gives you great skin, boosted immune system, heart health and energy. Spinach is high in  iron; calcium; protein; vitamins A, B6, C, and E; fiber. Combine spinach with citrus like lemon or orange to boost its nutritional absorption and with strawberries, blueberries, apples and pears for a low sugar, high flavor smoothie. 

Beet Greens

I love me some beet greens! I’ll I don’t use them in smoothies often but juice them almost daily. I love beet juice and the greens add an earthy, mild flavor. They’re similar to spinach and swiss chard in that they blend up easily. Any sweet fruit will mask the flavor that is milder than Swiss chard. Mix them up with whatever fruit you love. You won’t regret it.

 

 

Romaine

We all know romaine. It’s a salad staple. It’s crisp and light which is why it’s so perfect for salads. That makes it even better for smoothies. It’s s close to undetectable as it possibly can be. It’s chocked full of calcium, vitamins A, the B’s, K and the minerals copper, potassium zinc and phosphorous. You can feel safe to mix it with anything!

 

 

Dandelion Greens

Yes, those dandelion greens, the ones that grow in your yard that you used to make wishes on. Now they’re meeting your wish for a powerhouse green full of calcium, iron, vitamins A and C. They clean the liver, act as an anti-inflammatory, support eye, heart and lung health. Even better they are a complete protein! If they’re so perfect you must be wondering why don’t you see them everywhere? They are very bitter. They are even more bitter than kale. Blend them with citrus, strawberry and banana to ease the bitterness. They are definitely an acquired taste so be sure to taste test them before serving it to newbies.

Kale

Last but not least is kale. Some folks swear by this nutritional powerhouse and just as many loathe it, or maybe it’s just me! lol Kale definitely falls into the acquired taste category with dandelion greens. It’s loaded with cancer-fighters like iron, calcium, protein, potassium, beta carotene, fiber, vitamin A, B6 and C. It’s also an immune booster! Using baby kale is a good way to sidestep the infamous bitterness. Others describe the flavor as earthy and fresh. Similar to dandelion greens, a sweet fruit goes best with kale in a smoothie. Try mangoes and bananas to blend up a tasty morning pick-me-up.

I hope you have fun playing with these greens in your smoothies. Let me know how it goes!