Kale Smoothie Recipe

This Kale Smoothie is loaded with juicy peaches, creamy banana, sweet Medjool dates, buttery cashews, and the bright flavor of freshly squeezed lemon juice. It’s healthy, easy, and you won’t be able to taste the raw kale.

My first time trying kale was in a green smoothie. I wasn’t sure what to expect, but it was surprisingly delicious.

It has a slightly more earthy taste than baby spinach, but with the right combination of fruits and other ingredients, this will keep it from being bitter and taste incredible. 

Kale is a member of the cabbage family and there are many types of kale. I use green, curly kale for this recipe, but you can use any type of kale you prefer. It’s low in calories and is packed with nutrients, such as vitamin C, Vitamin K, and magnesium.

You’re going to love this smoothie because it includes a serving of fruit, vegetables, and healthy fats. It’s vegan, gluten-free, and dairy-free. You can even add a scoop of your favorite protein powder to boost the protein.

I’ve also noticed a huge increase in my energy level since I started drinking green smoothies for breakfast.

Kale smoothie recipe ingredients

Here’s what you’ll need to make this tasty smoothie recipe:

Kale: I use curly green kale for this recipe, but you can use Lacinato kale, baby kale, or any type you prefer. Just make sure to remove the stems from your kale and clean it well before using.   

Water: I use filtered water in this smoothie, but you can use coconut water or milk if you prefer.

Peaches: You can use fresh or frozen. I usually use frozen because they help thicken up the smoothie and keep it cold.

Banana: Just ½ a banana is all you need for this recipe. I use a frozen banana because it adds sweetness and creates a creamy consistency.

Medjool dates: Use 1-2 Medjool dates, depending on how sweet you like your smoothie. If you don’t like dates, substitute with 1 tablespoon of honey, agave, or pure maple syrup.

Lemon juice: Freshly squeezed lemon juice adds a nice brightness to this smoothie. It also helps to enhance the flavor of the peaches and removes the bitterness from the kale.

Cashews: Either raw or roasted work well. The cashews help thicken up the smoothie and give it a creamy texture.

If you don’t have cashews, use 1 tablespoon of almonds, ground flaxseeds, hemp seeds, or chia seeds.

Tips for make this kale smoothie recipe

Use a high-powered blender, such as a Vitamix. This helps to ensure that everything comes together quickly, and your smoothie will be extra smooth.

If you don’t have a high-powered blender, I recommend soaking the cashews and date in hot water for 10-20 minutes to help soften them before blending.

Blend your liquids and kale first. If you’re not using a high-powered blender, then you can blend everything in stages.

Start by blending the water, lemon juice, and kale together until smooth. Then add the frozen fruit, cashews, and dates, and blend again until super smooth.

Adjust the amount of liquid to reach the consistency you like best. If your smoothie isn’t blending well, or you prefer a thinner smoothie, add some extra water as needed.

Use frozen fruit. Frozen fruits makes your smoothie thicker and keeps it cold without diluting the flavor with ice cubes.

I wait until my bananas are ripe before slicing them and storing them in a freezer-safe container.

Remove the kale stems. The stems are bitter and tough, which don’t make for a tasty smoothie.

To de-stem kale, grab a leaf a kale and hold it by the stem with one hand. Use the other hand to pull your fingers along the stem, going upwards, to tear off the leaf.

Massage the kale before adding it to your smoothie. In a bowl, add your kale and a little bit of fresh lemon juice. Use your hands to gently massage the lemon juice into the kale to make it soft and remove the bitter taste.

Use a blend of kale and baby spinach. If you’re new to kale, you can tone down the ‘green’ flavor by using a 50/50 mix of kale and spinach.

Meal prepping and storing smoothies

I like making smoothies for breakfast because they come together in less than 5 minutes. To help make this recipe even quicker, you can prep the ingredients the night before.

In a freezer-safe container, add the kale, peaches, banana, date, and cashews. I recommend chopping the date into small pieces so it can blend more easily.

When you’re ready to make your smoothie, dump the ingredients into your blender and add the liquids (water and lemon juice), and blend until creamy and smooth.

Storing your smoothie: This smoothie tastes best immediately after blending it. If you can’t drink it right away, it will keep up to 24 hours in the refrigerator in an airtight container.  

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