Can you put leafy greens in a blender?

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Quick Answer

Yes, you can put leafy greens like spinach, kale, and chard in a blender. Blending leafy greens is a great way to get more vegetables into your diet or make green smoothies. Just be sure to use a powerful blender that can handle chopping up the greens. Add some liquid like juice, milk, or water to help the greens blend more smoothly.

Choosing the Right Blender for Leafy Greens

Not all blenders can handle chopping up sturdy leafy greens. You’ll want to use a high-powered blender when working with greens. Here are some things to look for when choosing a blender for leafy greens:

Motor power – Look for a motor of at least 500 watts or higher. 1000+ watts is ideal for greens.

Blade design – Blenders designed specifically for green smoothies will have a tamper and blades that pull ingredients down into the blades.
Speed settings – Variable speed settings allow you to adjust as needed to thoroughly blend greens. Start slow and increase speed as needed.
Jar size – A blender jar around 32-64 ounces will provide room to blend greens plus liquids.

Functions – Pre-programmed settings for smoothies or pulses can help blend leafy greens.
Budget – High-powered blenders range from $100-$500+.

Some of the top-rated blenders for handling leafy greens are:

Vitamix
Blendtec
Ninja

NutriBullet
Breville
Oster

Stick or personal blenders under 300 watts are not recommended for chopping greens.

How to Blend Leafy Greens

Follow these tips for blending leafy greens successfully:

Prep the greens – Remove any thick stems which can be tough to blend. Rinse and pat the leaves dry.

Add liquid – Add some type of liquid like water, juice, plant milk, or yogurt to help the greens blend more smoothly. Use at least 1 cup liquid per 2 cups greens.
Start on a low speed – Increase the speed gradually to thoroughly break down the greens.
Use a tamper if needed – If greens are stuck, use a tamper to push them down into the blades while blending.

Blend in batches if needed – For large amounts of greens, blend them in smaller batches to allow movement.
Store in airtight containers – Blend only what you can consume in a day or two. Freeze extras in ice cube trays for later use.
Rinse blender right away – Rinse the blender jar and blade assembly immediately after use.

Best Leafy Greens for Blending

Almost any leafy greens can be blended up, but some are easier to blend into smooth greens than others. Here are some of the best greens for blenders:

Spinach – A favorite for green smoothies. Has a mild flavor.
Kale – Sturdier than spinach so takes a bit more power to blend.

Swiss chard – Has a tender leaf and crisp stem when raw.
Romaine lettuce – Has high water content so blends easily.
Arugula – Peppery flavor pairs well with fruits.

Cabbage – Can blend green or purple cabbage leaves.
Celery leaves – Blend the leaves not the tough stalks.
Collard greens – May need to remove thick stems and ribs first.

Bok choy – Use the leaves not the stalks.
Beet greens – Blend the tops of beets into smoothies.

Aim to include at least 2 cups of leafy greens in each blended green smoothie. Spinach, kale, and chard are commonly used as the base greens. Then add other varieties for different flavors. Romaine or celery leaves can help provide extra moisture.

Smoothie Ingredients to Blend with Leafy Greens

For the best flavor and nutrition, blend leafy greens with an assortment of ingredients like:

Fruit – Such as bananas, berries, pineapple, mango, peach, apple, avocado.
Liquids – Such as water, almond milk, oat milk, coconut water, yogurt, kefir.

Nuts & seeds – Such as almonds, walnuts, chia seeds, flax seeds, hemp seeds.
Nut butters – Such as almond butter, peanut butter or sunflower seed butter.
Superfood powders – Such as cacao powder, maca powder, acai powder, spirulina.

Sweeteners – Such as dates, honey, maple syrup, stevia, monk fruit.
Herbs & spices – Such as cinnamon, ginger, turmeric, vanilla, matcha powder.
Protein powders – Such as pea protein powder, whey protein, hemp protein.

Try out different ingredient combinations to find your favorite green smoothie recipes. The fruit and liquids help to mask the flavor of the greens.

Are There Any Greens Not Suitable for Blending?

Most leafy greens and herbs can be blended up with the right high-powered blender. However, there are a few types that may be too tough or fibrous even for strong blenders:

Palm fronds – The fibers are too tough to break down when raw.

Aloe vera leaves – Too thick and fibrous to blend when raw.
Leaves with thorns or spines – Such as cactus pads, yucca, hollies.
Pine needles – Too fibrous and can be toxic in large amounts.

Eucalyptus – The leaves have an indigestible waxy coating.
Grass – Lawn grass has limited nutrients and may contain chemicals.

For safety it’s best to stick to blending edible leafy greens sold for consumption, not plants or leaves inedible or unsafe when raw.

Benefits of Blending Leafy Greens

Blending leafy greens offers several benefits:

Increases vegetable intake – Blending greens makes it easy to consume 2-3 servings per drink.
Improves nutrient absorption – Blending helps break down plant cell walls to release nutrients.

Easy to digest – Blending greens pre-digests the fiber so it’s easier on digestion.
Versatile – Blend greens into smoothies, dressings, dips, soups.
Saves money – Use the entire leafy green not just certain parts.

Saves prep time – No need to chop greens to add to recipes.
Masks flavors – Fruits and flavors can hide and balance out bitter greens.
Kid friendly – Kids will be more apt to drink a green smoothie over eating plain greens.

Just be sure not to over-blend greens to a point where their nutrition and fiber content declines. Light blending to a drinkable consistency provides the most benefits.

Tips When Blending Leafy Greens

Follow these tips to get the most success and nutrition when blending leafy greens:

Use fresh, raw greens whenever possible – don’t use wilted or cooked greens.

Prep greens by removing thick stems or ribs.
Add plenty of moisture to help greens blend smoothly.
Start slow and increase blender speed gradually as needed.

Don’t overblend to retain fiber and nutrients.
Add boosters like seeds, nut butters or superfood powders.
Blend different varieties of greens for diverse nutrition.

Enjoy blended greens within a day or two for freshness.
Freeze leftover smoothies in portions for later.
Rinse blender parts immediately after use.

With the proper techniques and a high-powered blender, you can easily blend up flavorful, nutritious greens drinks.

Potential Downsides of Blending Greens

While blending leafy greens can make it convenient to eat more vegetables, there are a few potential downsides to consider:

Nutrient loss – Blending can degrade some heat-sensitive vitamins like vitamin C and folate over time.

Fiber content – Blending into very smooth liquids can break down insoluble fiber.
Phytochemical loss – Some beneficial plant compounds can be degraded by heat and oxidation.
Added sugars – Adding a lot of fruit can spike the sugar content of green smoothies.

Calorie density – Blended smoothies concentrate calories and can lead to overconsumption.
Contaminants – Leafy greens can contain pathogens that blending won’t kill.
Nutrient absorption – Some nutrients may not be as readily absorbed blended versus chewed.

To counter these, blend minimally, incorporate raw vegetables, limit sugars, and consume blended greens promptly. Overall, the benefits of increased greens intake outweigh potential blending downsides.

Storing Blended Greens

For best quality and safety, it’s recommended to drink blended leafy greens immediately. But here are some tips if storing is needed:

Refrigerate blended greens in an airtight container up to 24-48 hours.

Freeze green smoothies in ice cube trays or popsicle molds.
Label frozen batches with contents and dates.
Add a bit of lemon juice to help preserve color and vitamin C.

Portion smoothies into single servings before freezing.
Thaw frozen smoothies in fridge or let sit at room temp a few minutes.
Avoid freezing and thawing blends multiple times.

Consume within 3-6 months for best quality when frozen.

Properly storing blended greens in the fridge or freezer helps retain their nutrition and flavor when you need a quick smoothie.

Are Raw Greens Safer to Blend Than Cooked?

Raw greens are generally safer to blend than cooked greens when it comes to foodborne illness risks. Here’s why:

Pathogen reduction – Cooking kills pathogens while blending raw leaves does not.
Bacterial growth – Bacteria multiply faster in blended than whole greens.
Contamination – More handling when cooking can increase contamination.

Temperature control – Blending is done at cool temps while cooking requires hot temps.
Storage time – Blended greens spoil faster than cooked when stored.
Moisture content – Blending adds moisture that supports bacterial growth.

Low acidity – Leafy greens have a neutral pH that pathogens can thrive in.

To reduce risk, thoroughly wash greens, use clean equipment, refrigerate blended drinks, and consume promptly. Drinking raw green smoothies comes with some inherent risks.

Alternative Uses for Blended Greens

While green smoothies are the most popular use for blended leafy greens, consider these other ways to use blended greens:

Pestos – Blend greens with olive oil, nuts, garlic and herbs for instant pesto sauce.
Dips & spreads – Puree greens with beans, tahini or avocados for veggie dips.
Soup base – Blend greens and broth for an easy starting point for soups.

Marinades – Mix greens with vinegar, oil and spices to marinate meats or tofu.
Salad dressing – Blend greens into your favorite vinaigrette or creamy dressing.
Smoothie bowls – Thicken smoothies with greens and toppings for a bowl.

Juices – Add a handful of greens to fruit and vegetable juices.
Sauces – Puree cooked greens into pasta sauce, chili, or gravy.
Baked goods – Fold blended greens into muffins, breads, cookies.

Get creative with adding blended leafy greens into all kinds of savory and sweet recipes.

Should You Remove Greens’ Stems Before Blending?

When it comes to blending leafy green vegetables, should you remove the stems first? Here are some tips:

Thick stems – Remove very thick, tough stems from greens like kale or chard as they can be hard for a blender to break down.

Leafy stems – Softer, leafier stems from greens like spinach or lettuce can be left on.
Woody stems – Take off any mature, woodier stems which also have limited nutrients.
Blender power – High-powered blenders can handle some stems, while personal blenders need just the leaves.

Recipe texture – Remove all stems if aiming for very smooth blends like juices or smoothies.
Bitter stems – Certain stems can add bitterness so may want to remove.
Nutrients – Stems contain fiber, vitamins, and minerals so can blend some in.

In general, tender young stems can be blended along with the leaves. But take time to remove thick, fibrous stems and any bits that are discolored or damaged. Check the texture and adjust the stem-to-leaf ratio to suit your preference.

Conclusion

Blending leafy greens like spinach, kale, chard and other varieties unlocks many benefits – it’s an easy way to increase your vegetable intake, boost nutrition absorption, add greens to your favorite recipes, and mask bitter flavors. Just be sure to use a high-powered blender capable of breaking down the greens’ cell walls and stems. Add enough liquid to allow the greens to move and pulverize down to a smooth consistency. Combining greens with fruits, nuts, seeds and superfoods results in a tasty, nutritious blended drink. Store blended greens properly by refrigerating promptly and consuming within a couple days. Overall blending greens makes it quick and convenient to reap the many perks of more vegetables in your diet.