Ingredients:

  • 4 cups leafy greens (kale, spinach, or Swiss chard; roughly 120 grams)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon garlic powder (5 grams)
  • 1 teaspoon sea salt (5 grams)
  • 2 cups leafy greens (kale, spinach, or baby spinach; roughly 80 grams)
  • 1 large cucumber (about 300 grams), chopped
  • 1 green apple, cored and chopped
  • 1 tablespoon lemon juice (15 ml)
  • 1 cup water (240 ml)

Instructions:

  1. Preheat the oven to 350°F (175°C). Wash and dry the leafy greens thoroughly. Tear the greens into bite-sized pieces and place them in a large bowl. Drizzle with olive oil, add garlic powder and sea salt, and toss until evenly coated.
  2. Spread the greens in a single layer on the prepared baking sheet lined with parchment paper. Bake for 10-15 minutes, turning halfway through, until crispy and lightly browned.
  3. In a blender, combine the leafy greens, cucumber, green apple, lemon juice, and water. Blend until smooth; strain through a fine mesh sieve for a smoother juice or enjoy it pulpy. Adjust flavor with more lemon juice if desired; chill in the fridge for 30 minutes.