Thanks to Benedictine University Dietetic Intern Katy Olinski for sharing this recipe. If you received Swiss chard this week instead of kale, just substitute with the chard (or any other greens), using the same amount.
1 banana, peeled
1 orange, peeled
2 cups organic kale
1/2-3/4 cup water
Blend all ingredients in a high-speed blender until smooth and creamy.
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