Piña kale-ada
Summer in San Francisco means 50-degree weather, wind and fog, and locals clad in down parkas, while unsuspecting visitors shiver in their shorts. Rain or shine, this recipe for piña kale-ada brings a little of the tropics to you. And yes, it's exactly what it sounds like: a piña colada, plus kale, minus rum. Enjoy this at breakfast, as a non-alcoholic cocktail, or as a dessert. Cheers!
Servings: 2
Prep time: 5 minutes
Ingredients
- 1/2 cup coconut milk (or 1/2 cup water or 1 cup light coconut milk)
- 1 1/4 cup fresh pineapple, cubed
- 1 cups baby kale
- 2 ice cubes
- 1/2 frozen banana, sliced
Directions
Place all ingredients into a blender, and blend until smooth.
Nutrition information (per serving)
- Calories: 120
- Total fat: 3.5 g
- Saturated fat: 2.5 g
- Cholesterol: 0 mg
- Sodium: 30 mg
- Total carbohydrate: 24 g
- Sugars: 15 g
- Added sugars: 0 g
- Dietary fiber: 3 g
- Protein: 1 g