Super Green Juice Recipe
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This green juice recipe is packed with greens, brightened with lemon and ginger, and made without any sugary fruit juice.
January 9, 2026
Super Green Juice Recipe
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This green juice recipe is packed with greens, brightened with lemon and ginger, and made without any sugary fruit juice.
Full transparency—this green juice recipe is a lot of work. But it’s worth the effort for those times you need a good detox or health boost.
Looking for more vegetable-forward recipes? You’ll love this Shaved Asparagus and Arugula Salad.
Ingredients and Substitutions
• Kale: Lacinato kale (also known as Tuscan kale and dino kale) is best. Typical curly kale doesn’t produce much juice.
• Cucumber: Like celery, cucumber has a lot of inherent water. It adds volume. I like the standard garden cucumber.
What Does this Green Juice Taste Like?
Is this the tastiest green juice? Certainly not.
This has no sugary fruit juice. Just pure greens, with a little citrus and ginger to cut the grassy bitterness, and an an optional pour of coconut water.
Expect the taste of health!
How Should I Store this Green Juice?
Store green juice in airtight bottles and keep refrigerated. Enjoy within 5 days.
Tips for Success
- To keep things moving during the straining process, use a mini spatula to stir the liquid around in the sieve.
- As you strain, periodically rinse the sieves and nut bag (or cheese cloth).
- I like to strain my green juice recipe a LOT to get rid of any grittiness—four times to be exact. You may feel like this is overkill. But don’t skip it.
Super Green Juice
Equipment
Ingredients
- 1 lb fresh spinach
- 1 bunch Swiss chard
- 1 bunch lacinato Tuscan kale (not curly)
- 1 bunch parsley
- 1 bunch celery
- 2 cucumbers
- Ginger root (however much you like)
- 2 citrus (lemon or lime)
- Coconut water, as needed (optional)
Instructions
Prep and Set Up:
- Cut the chard and kale into smaller pieces. Wash and drain. Wash the parsley. Place on a paper towel lined sheet pan. Don’t worry about drying.
- Wash the celery and cucumber. Cut into smaller pieces. Place on another paper towel lined sheet pan.
- Wash and cut the ginger into smaller pieces. Slice the citrus in halves. Add to the sheet pans.
- Set a medium sieve over a 4-cup liquid measuring cup.
- Line a large sieve with a nylon mesh nut milk bag (or a couple layers of cheesecloth) and set over a large bowl.
Juice Everything:
- Start with the leafy greens first—spinach, kale, chard, and parsley.
- Then, juice the celery, cucumber, and ginger.
- Be sure to strain as you go → When the juicer carafe is full, pour it through the sieve into the large liquid measuring cup. When the measuring cup is full, pour it through the nut bag into the large bowl.
- Once everything has made it into the large bowl, squeeze in the fresh citrus juice.
- Strain the juice, through the nut bag-lined sieve into the 4-cup liquid measuring cup (a big ladle is useful).
Bottle It:
- For individual bottles → Line up the bottles and remove the lids.
- Strain the juice through a small sieve into the bottles, filling each about two-thirds full. (The medium sieve lined with a nut bag or cheese cloth works too.)
- Top off each bottle with coconut water.
- For a single liter container → Strain the juice through a fine-mesh sieve into a one-liter bottle. Add the coconut water to individual portions.
- Be sure to shake it up before enjoying!
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