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Makes 4 cups

I keep several boxes of BPA-free beans on hand at all times, since they last so long. But if you’re a dried bean kind of person, feel free to sub them in (they’ll need to be soaked overnight and cooked, of course). And if you’re not a lover of kale, go ahead and swap in fresh baby spinach or your favorite leafy green. I’m all about options!

4 cups baby kale 

2 cups frozen blueberries, ideally wild 

2 15-ounce cans black beans, drained and rinsed (BPA-free)

Place the kale into a high-powered blender and pulse a few times. Rinse the blueberries in cold water to thaw them slightly. Add the berries and the beans into the blender along with 1 to 2 tablespoons of water and puree until smooth, adding more water as necessary. You may need to scrape down the sides of the blender to make sure the ingredients—and you’ll use less water that way.