Dark, leafy greens are denser in nutrients than lighter-colored lettuce varies. The best leafy greens to use in smoothies are spinach, kale, and collard greens as they are milder in taste and will compliment your smoothie flavors better.
Use the same amount of liquid as you use greens, 1 cup (237 milliliters).
You’ll need about 1 1/2 cups (355 milliliters) of fruit. Consider adding both a creamy fruit and a flavorful fruit. For instance, avocado and banana are creamy and mango is thick and pulpy, while orange, pineapple, and strawberry add a punch of flavor. [3] X Research source Frozen fruit is a great addition to smoothies. It’s cheap, and you can just throw it in frozen. However, be sure to use about equal parts frozen and fresh fruit, as you don’t want your smoothie too cold or thick. [4] X Research source
You can also use oats that have soaked overnight or fresh ginger. Cardamom, nutmeg, and tumeric can all add nice flavors. Don’t forget a small dash of salt to brighten flavors.
Or, you might mix only the greens and liquid first until smooth, then add in the fruit. You can experiment to see what works best with your blender. [9] X Research source Add any other ingredients on top of the greens.
If you’re having trouble getting your smoothie blended, add in some more liquid, which will help it blend more smoothly.
You can add a bit of sweetener now, if it’s not sweet enough.
Make sure to combine your leafy greens with a bit of vitamin C, whether from a squeeze of lime, lemon or orange juice, as vitamin C allows for better absorption of plant iron found in dark, leafy greens.
