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 (optional)
Directions
Place all ingredients into a blender, and blend until smooth.
Nutrition Information (per serving)
- Calories: 175
- Fat: 9 g
- Protein: 3 g
- Sodium: 39 mg
- Sugar: 17 g