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Piña kale-ada

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

Contributor

Linda Shiue, MD

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