JuicesAmericanEasy

Spinach Kale Apple Juice

Name: Spinach Kale Apple Juice
Prep time: 12 min
Total time: 12 min
Yield: 2 servings
Cuisine: American
Ingredients: 3 cups, packed (about 3 oz) (90 g) baby spinach, washed and drained; 4 large leaves (about 3 oz) (85 g) curly or lacinato kale leaves, washed, thick bottom stems trimmed off; 2 medium (about 12 oz total) (340 g) green apples (such as Granny Smith), washed, cored and cut into wedges that fit your juicer chute; 1 medium (about 8 oz) (225 g) English cucumber, washed, ends trimmed, cut into spears; 1 whole (about 3 oz) (85 g) lemon, peeled, white pith removed, cut into quarters, seeds removed; 1 inch piece (about ½ oz) (15 g) fresh ginger, scrubbed, unpeeled if organic, cut into thin coins (optional); 1 cup (140 g) ice cubes, for serving (optional)

From the MyKitchenBank Kitchen

A bright, lightly sweet green juice that balances earthy spinach and kale with crisp green apple, cooling cucumber, fresh ginger and a squeeze of lemon. Makes about 2 cups of vibrant juice using a centrifugal or cold-press juicer.

Prep: 12 min
Cook: —
Total: 12 min
Makes: About 2 cups (480 ml), 2 servings of 1 cup each

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Ingredients

2 servings

3 cups, packed (about 3 oz) (90 g) baby spinach, washed and drained
4 large leaves (about 3 oz) (85 g) curly or lacinato kale leaves, washed, thick bottom stems trimmed off
2 medium (about 12 oz total) (340 g) green apples (such as Granny Smith), washed, cored and cut into wedges that fit your juicer chute
1 medium (about 8 oz) (225 g) English cucumber, washed, ends trimmed, cut into spears
1 whole (about 3 oz) (85 g) lemon, peeled, white pith removed, cut into quarters, seeds removed
1 inch piece (about ½ oz) (15 g) fresh ginger, scrubbed, unpeeled if organic, cut into thin coins (optional)
1 cup (140 g) ice cubes, for serving (optional)

Equipment (6)

Juicer (centrifugal or cold-press/masticating)
Cutting board and sharp chef's knife
Large colander or salad spinner
2 serving glasses (12 oz / 350 ml)
Fine-mesh strainer (optional, for smoother juice)
Airtight glass jar (optional, for storage)

Steps

Before you start

Chill the apples, cucumber and greens in the fridge for at least 1 hour so the juice is cold without needing ice.
Assemble and check your juicer (pulp container, juice jug, all parts locked in place) before you start washing produce.
Wash all produce thoroughly, even if labeled pre-washed; kale and spinach can hold grit.
Plan to drink the juice within 15 minutes for the best flavor and color, or follow the storage notes.

1
Wash the produce
- Submerge the spinach and kale in a large bowl of cold water and swish for 30 seconds.
- Lift out and drain in a colander or spin dry in a salad spinner.
- Scrub the apples, cucumber and ginger under running water.
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Ready when: Water in the bowl is clear when you lift the greens out and no grit remains at the bottom.
Tip: Don't soak the greens for long; they absorb water and the juice yield drops.
2
Trim and cut
- Cut the thick stems from the kale and discard them.
- Core the apples and cut each into 6–8 wedges.
- Cut the cucumber into spears about 1 inch (2.5 cm) thick.
- Slice the ginger into thin coins.
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Ready when: All pieces are small enough to slide easily down the juicer chute.
Tip: Leave the apple skin on; it adds fiber-rich flavor and color.
3
Peel the lemon
- Cut the peel and white pith off the lemon with a knife, following the curve of the fruit.
- Quarter it and pick out any visible seeds.
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Ready when: Only yellow-white flesh remains, with no green-white pith.
Tip: Leftover pith makes the juice bitter, so remove it fully.
4
Set up the juicer
- Place a glass jug under the spout and the pulp container in place.
- Put 1 cup of ice into each serving glass if you want an iced juice.
- Turn on the juicer (low speed if using a variable-speed model).
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Ready when: The juicer runs smoothly with no rattling.
5
Juice the leafy greens
- Fold the kale leaves and roll the spinach into tight bundles.
- Feed them through the chute, alternating with 2–3 apple wedges to help push the leaves through and extract more juice.
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Ready when: Pulp coming out is fairly dry and crumbly, and juice flows steadily.
Tip: Sandwich leafy greens between hard produce; on their own they tend to be squeezed out poorly.
6
Juice the remaining produce
- Juice the remaining apple wedges, the cucumber spears, the ginger coins and the lemon quarters, finishing with the lemon and a final cucumber spear to flush the juicer.
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Ready when: All produce is juiced and about 2 cups (480 ml) of juice is in the jug.
Tip: If your yield is under 1¾ cups, run the wet pulp through the juicer a second time.
7
Stir, taste and strain
- Stir the juice well, as it separates quickly.
- Taste and, if too tart, add a few more apple pieces' worth of juice; if too sweet, add a squeeze of extra lemon.
- For a smoother texture, pour through a fine-mesh strainer.
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Ready when: Juice is bright green, with a balanced sweet-tart flavor and a gentle ginger warmth.
Tip: Foam on top is normal; skim it off with a spoon for a clearer drink.
8
Serve right away
- Divide the juice between the two glasses, pouring over ice if using.
- Drink immediately for the best flavor, color and nutrient retention.
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Ready when: Juice is cold and vivid green.

Good to know

Tips

Alternate soft leafy greens with firm produce like apple and cucumber to extract the most juice and avoid clogging.
Use tart green apples for lower sugar and a brighter flavor; the lemon also slows browning.
Drink the juice promptly or store it filled to the brim in a sealed jar to limit oxidation.
Save the pulp for muffins, soups or compost instead of discarding it.

Make ahead

Juice can be made up to 24 hours ahead if stored properly (see storage). Flavor and color are best within 15 minutes, so fresh is recommended.

Storage & reheating

Room temperature: drink within 15–20 minutes. Fridge: pour to the very top of an airtight glass jar, seal, and refrigerate up to 24 hours; shake or stir before drinking as it separates. Freezer: freeze in ice cube trays or freezer-safe jars (leave 1 inch headspace) up to 2 months; thaw overnight in the fridge and shake well. Not suited to reheating.

Substitutions

curly or lacinato kale leaves → Swiss chard or romaine lettuce. Use the same weight; romaine gives a milder, sweeter juice.
green apples (such as Granny Smith) → Pear or a sweeter apple (Fuji, Gala). Makes a sweeter juice; reduce to 1½ apples if using very sweet varieties, or add extra lemon.
fresh ginger → Omit, or use a ¼-inch (6 mm) slice of fresh turmeric. Ginger is optional; turmeric adds earthy flavor and golden hue.
English cucumber → 2 celery stalks (about 4 oz / 110 g). Gives a more savory, slightly salty note.