Does adding kale to a smoothie ruin it? Not if you do it right. Blend the kale with the almond milk first, before adding anything else, until no green flecks remain. Then the banana, almond butter, agave, and ice go in. What you get is a smoothie that tastes like almond butter and banana but happens to be green and packed with kale. The kale flavour disappears almost completely.
I make this on mornings when I know I will not eat a vegetable for the rest of the day. One cup of kale blended smooth into a drink I actually enjoy. The almond butter makes it rich and filling. The agave takes any remaining bitterness from the kale and buries it.
How to Make Almond Kale Smoothie
Blend the Kale First
Add the almond milk and kale to the blender. Blend for a full 30 seconds until completely smooth with no visible leaf pieces. This is the step that determines whether the smoothie tastes like a kale drink or an almond butter drink. 
De-stem the kale before adding it. The stems are fibrous and do not break down, even in a powerful blender. Use the leaves only.
Add Everything Else
Add the banana, almond butter, agave nectar, and ice. Blend on high until smooth and thick. Taste. If the kale is still detectable, add a little more agave. The goal is a creamy, nutty smoothie with a green colour but no green taste.
Velvety Almond Kale Smoothie
- Total Time: 5 minutes
- Yield: Serves 1
- Diet: Vegan, Vegetarian, Gluten-Free
Description
Creamy, healthy, and delicious! This smoothie blends the goodness of kale with almond milk and banana for a flavor and texture that will surprise you.
Ingredients
- 1 cups (237 ml) almond milk
- 1 banana
- 0.5 cups (118 ml) kale
- 2 tbsp almond butter
- 1-2 tsp agave nectar
- 0.5 cups (118 ml) ice
Instructions
- Place all ingredients in a blender.
- Blend for several minutes until smooth.
Notes
- For a thicker smoothie, add a few more ice cubes or a frozen banana.
- If you don’t have agave nectar, honey or maple syrup can be used as a substitute.
- Store leftover smoothie in an airtight container in the refrigerator for up to 24 hours.
- Prep Time: 5 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 20
- Sodium: 50
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 5
- Protein: 5
Frequently Asked Questions
Can I taste the kale?
Not if you blend it with the almond milk first until completely smooth. The almond butter and banana dominate. If you dump everything in at once, kale bits survive and the flavour comes through.
Can I use spinach instead?
Yes. Spinach is milder and easier to blend. It produces a lighter green colour. Either works. Kale has more fibre and a stronger nutritional profile.
What almond butter should I use?
Natural, unsweetened. The kind with just almonds and salt. Sweetened or flavoured nut butters add unnecessary sugar and compete with the agave.
