It’s basically this recipe with an entire bunch of Italian kale added to the mix. I’ve been making this variation for quite some time now and I really love it. It’s an easy way to get more greens in too. And if you don’t have mint on hand, that’s fine- it still tastes great!
Pineapple Cucumber Kale Mint (makes about 32 ounces)
-1 head Italian (lacinado) kale
-large handful of mint (optional, but tastes great)
Cut and discard top & bottom of pineapple, wash well. If using organic, you can juice the pineapple with the rind on, if not, make sure to cut the rind off before juicing. Juice kale, mint, pineapple slices, cucumber, and enjoy!
*Tip: If using a Breville or other high speed/centrifugal juicer, try wrapping the mint inside of the kale leaves to get the most juice out of it!