Juicing green leafy vegetables – more juice, less foam and no clogging

Leafy greens are among the most nutrient-dense foods of all – yet many people are reluctant to eat them because they often taste bitter. The solution? Juicing!

With the right juicer and a few simple tips, you can make delicious juices from spinach, kale, and other vegetables – without clogging, with higher yields, and better taste.

We'll show you what to look out for when juicing leafy vegetables:

1. The right type of leafy vegetables

Delicate leaves:

Baby spinach

arugula

Parsley

coriander

Dandelion leaves

Watercress

You should chop tender leaves coarsely so they don't get tangled in the juicer. Baby spinach is especially recommended—it's tender, small, and doesn't need to be cut. Nutritionally, it's just as good as regular spinach!

Solid leaves:

kale

chard

Cabbage leaves (e.g. white cabbage, savoy cabbage)

Mustard leaves

lettuce

Simply chop firm varieties roughly – this way they fit better in the juicer and are processed more quickly.

Wheatgrass and microgreens:

These thin varieties tend to get caught in the juicer. It's best to cut them to about 2-3 cm in length—this significantly improves the juice yield!

2. Why is there so little juice coming out?

Leafy vegetables contain relatively little water. With the Kuvings Slow Juicer you can get about one cup of juice from about 1½ bunches of spinach.

That may not sound like much, but it's significantly more than a high-speed juicer! Slow juicing squeezes more liquid out of even delicate ingredients like spinach.

3. Why is there so much foam in the juice?

Don't worry: Foam is perfectly normal—especially with leafy greens, apples, or pineapple. These ingredients contain a lot of fiber, which traps air and creates foam.

High-speed juicers swirl in a lot of oxygen with their fast blades, resulting in even more foam. Slow juicers rotate slowly, thus reducing foam formation.

What to do about the foam?

Stir

Strain

Skim – however you like!

4. This is the best way to juice leafy vegetables

Juicing only leafy vegetables is often laborious – the juice is bitter, foams heavily, and the yield is low.

The best solution: Combine leafy vegetables with large, water-rich ingredients!

Solid ingredients (like cucumber, apple, celery) help push the soft leaves through the juicer. This prevents clogging, saves chopping time, and increases juice yield. The flavor is milder and foaming is reduced.

Our conclusion: For the best taste and smooth processing, always juice leafy vegetables together with other ingredients!

This post was published with permission from www.kuvingsusa.com.