Green Smoothie Cubes
makes 1 tray of cubes
This isn't so much of a recipe, more of a technique that I use to preserve almost wilting leafy greens like spinach, kale, chard, and collards. Don't limit yourself to the quantities listed--just use this as a guidepost. Keep in mind that the more bitter your greens are (like collards or beet greens), the more intense your cubes will be and the less cubes you'll want to add to a smoothie. Spinach and kale will be the most mild. I'd stay clear of really intense or spicy greens like mustard, arugula, or even mesclun. Once the cubes are frozen, you can pop them out of the trays and store in a glass container or ziploc bag in the freezer. Use 1-3 in a smoothie, depending on how green you like it.
2 cups leftover greens like spinach and kale
1/2 cup cold water
juice from 1 lemon
1. In a blender, blend greens, water, and lemon juice until smooth. Your blender may need a little extra water to get it going but try to add as little as possible.
2. Pour the mixture into an ice cube tray and freeze completely, at least 4 hours. Pop out the ice cubes and store in the freezer.