This kale smoothie is what I reach for on those mornings when I need something fast, filling, and actually good for me—but still want it to taste like a treat. It’s packed with banana, pineapple, peanut butter, and creamy yogurt, and you wouldn’t know there’s a big handful of leafy greens in there.
Honestly, I’ve made dozens of green smoothies in my kitchen—some hits, some total disasters—but this one is the only one I’ve made again and again without even tweaking it. It’s that dependable.
Why This Smoothie Works (Even If You Hate Kale)
I get it. Kale can be a bit much sometimes—especially first thing in the morning. But trust me, this one’s different. The pineapple and banana totally mellow out the flavor, and the peanut butter and yogurt add creaminess that makes it feel more like a milkshake than a “green juice.”
The first time I made this, I didn’t tell anyone there was kale in it. My sister, who’s normally suspicious of anything green, finished the glass and said, “What’s in this—vanilla and banana?” That’s when I knew it was a keeper.
What You’ll Need
Here’s what goes into my go-to kale smoothie, plus a little insight into why I keep these ingredients on hand.
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Kale – You don’t need to cook it or anything—just strip the leaves off the stems and toss them in. I usually go for curly kale, but lacinato works too. Keep a bag of washed kale in the fridge to make this even easier.
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Pineapple – This is the hero that hides the “green” flavor. I use frozen chunks straight from the freezer. They help chill the smoothie and sweeten it naturally.
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Banana – Overripe bananas are perfect here. If I have spotty bananas on the counter, I peel and freeze them just for smoothies like this.
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Honey – Just a touch makes a difference, especially if your pineapple isn’t super sweet. You can leave it out if you’re avoiding added sugar, but I like that little extra boost.
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Peanut Butter – Adds healthy fat, protein, and that cozy nutty flavor. If I’m feeling fancy, I sometimes swap in almond butter. But good old peanut butter works beautifully.
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Greek Yogurt – Thickens things up and makes the smoothie feel like a meal. I usually go for plain, nonfat, but you can use whatever you have on hand.
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Almond Milk – I like how light it tastes, but honestly, any milk (dairy or not) works fine. Use what you’ve got.
Optional Swaps and Tips
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No pineapple? Use mango! It does the same job of sweetening and softening the kale flavor.
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Vegan version? Swap the Greek yogurt for a non-dairy alternative and use maple syrup instead of honey.
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Don’t blend the stems. They’re too fibrous and make the smoothie gritty.
How I Make It
I usually toss everything into my blender in this order: almond milk, kale, fruit, nut butter, yogurt, honey. If I’m using a lower-powered blender, I blend just the kale and almond milk first so it breaks down smoothly. Then everything else goes in.
If the smoothie’s too thick, a splash more milk loosens it up. If it’s too thin, I toss in a couple of ice cubes or half a frozen banana.
Why I Keep Coming Back to This Smoothie
This isn’t just another trendy green drink. It’s the kind of recipe that becomes a quiet staple. Something you can rely on when your fridge is nearly empty or you’re trying to eat something green without feeling like you’re chewing on lawn clippings.
It makes me feel good. Not in a “health guru” way, but in a “cool, I had breakfast before 9 a.m. and I didn’t hate it” kind of way. And that’s something.
Storage and Prep Tips
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Make-Ahead Tip: Blend everything except the banana and yogurt and freeze in portions. In the morning, just add those two and reblend.
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Leftovers: If I make extra, I keep it in a mason jar in the fridge and shake it up before drinking later in the day. Still tastes great.
Kale Pineapple Smoothie
Just four minutes and a blender stand between you and this creamy, refreshing kale pineapple smoothie.
Ingredients
- 1 frozen medium banana, cut into chunks
- ¼ cup frozen pineapple chunks
- 2 cups chopped kale leaves, loosely packed (stems removed)
- 2 tablespoons peanut butter (creamy or crunchy, I use natural creamy)
- ¼ cup plain non-fat Greek yogurt
- ¾ cup unsweetened vanilla almond milk (or any milk you prefer)
- 1 to 3 teaspoons honey, depending on how sweet you like it
Instructions
- Toss everything into your blender — I usually start with the almond milk, then the banana, pineapple, kale, yogurt, peanut butter, and finally, a drizzle of honey.
- Blend until completely smooth and creamy. If it's too thick, splash in a little more milk until you reach your perfect consistency.
- Pour into glasses and enjoy it right away while it’s fresh and frosty.
Notes
- This smoothie is best enjoyed immediately, but if you need to store it, pop it in the fridge for up to 4 hours. Just give it a quick shake or stir before drinking. After that, the texture and color can start to change — still tasty, just not as vibrant.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 323Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 6mgSodium 219mgCarbohydrates 45gFiber 5gSugar 29gProtein 19g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
FAQs
Can I use spinach instead of kale?
Yes, and it’ll be even milder in taste. But kale gives a bit more texture and nutrition punch, so I stick with it.
Can I skip the banana?
You can, but you’ll lose some creaminess and natural sweetness. Avocado is a decent swap, and you might need a little more honey.
Does this work as a post-workout smoothie?
Absolutely. It’s got protein, fiber, carbs, and healthy fat—exactly what I need after a walk or home workout.
If you’re new to green smoothies or just looking for something you’ll actually look forward to in the morning, give this one a shot. I’ve made it for years, and it still hasn’t let me down.
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