How to juice leafy greens with a PURE juicer

Let us show you how we juice leafy greens! We are using kale, spinach, and romaine but you could also use chard, collard greens, endive, dandelion, or tops of carrots and beets, and more.

First, we prep the vegetables by cleaning them in water and a little bit of apple cider vinegar. Then, we cut the base of the bunch off. We do not peel leaves from the stem. We juice everything. There is nutrition in all of it.

We take a few leaves, fold them in half, and put them into the feed tube with the stem-side up. Using a #10 grid, we grind the produce into a bowl. With a 1.5 C scooper, we place the produce into the center of a cloth or a bag (your choice). *Liners are optional and recommended if you are only juicing spinach. Fold cloths in a tic-tac-toe style and please make sure all pulp is inside this square (it will try to sneak out if you don’t).

We tap the pusher gently to move greens through. They are a little more sticky than other produce so tapping the pusher helps.

We stack one to three cloths into the press chamber. We turn the press on 100% until it reaches the full cloth/bag and then slow to half the speed. We gently increase pressure ensuring the juice moves into the glass jar.

Release the press when the stream of the juice breaks. Fold the cloths or bags in half, and press again. Release the press when the stream breaks.

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