Greens pave the way to a healthier year. Check out L.A.’s favorite green juices, a family-run juice-bar original in Beverly Grove and recipes for the best kale salad and an Erewhon-dupe soup.
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Leafy greens like chard, collards and kale deserve more attention: They’re inexpensive, healthy and at peak flavor in winter.
The key to this greens-packed soup recipe is its base: a broth made from the stems of greens — kale, escarole, broccoli — plus spinach.
There are almost endless ways to enjoy these easy sauteed greens. Finely chop them and toss them with pasta; scramble them with eggs; fill an omelet or quesadilla; add them to a grain bowl; or stir them into a bowl of lentils.
What kind of kale should you use for kale salad? It turns out you’re probably using the wrong kale. Curly kale makes for light, airy salad.
These juice and smoothie spots prove you don’t have to sacrifice taste to get a healthy dose of greens.
Everything changes, but Beverly Hills Juice stays the same
Cactus paddle is central to making a Mexico-style green juice. With mint and ginger, it’s a green-on-green flavor bomb and daily ritual for me.
Have fun making my Mexican green juice with herbs, fruit and nopal. Drop in that seasonal guava or use up the grapefruit juice you already have in the refrigerator. Just don’t forget the cactus for this jugo verde.
