To learn more about this recipe, see our related story, Pulp Story, in Tasting Table D.C.
Recipe adapted from Steve Mekoski, Purée Juice Bar, Bethesda, MD
Yield: 2 drinks
Cook Time: 5 minutes
½ cup chopped kale
1 tablespoon fresh lemon juice
1 cup chopped orange segments (from about 3 oranges)
1 cup chopped frozen banana (about 1½ bananas)
1 cup coconut water
1 teaspoon coconut nectar (optional)
In a blender, combine the kale, lemon juice, orange, banana, coconut water and coconut nectar (if using). Purée until smooth, pour into a glass and serve immediately.