The Kale Mary Recipe

By
Maggie Hoffman
Maggie Hoffman is a contributing writer at Serious Eats.
Maggie Hoffman
Maggie Hoffman is a writer and editor focusing on cocktails and food. She was the managing editor for Serious Eats until 2016 and is the digital director for Epicurious.
Learn about Serious Eats' Editorial Process
Updated Aug. 30, 2018
20120309-juice-2-primary.jpg
Robyn Lee

The natural sweetness of grape tomatoes is a wonderful partner for kale juice in this Bloody Mary inspired non-alcoholic drink. Head here for more kale juice recipes we love »

Note: Grape or cherry tomatoes generally have better flavor than out-of-season regular tomatoes. If you have ripe in-season tomatoes, you can substitute them for the grape or cherry tomatoes. This recipe yields about 1 cup of juice, enough for two 1/2-cup servings. Juice is best served immediately and will lost flavor and color with time. Store leftover juice in a sealed container in the refrigerator for up to 1 day. In our testing, it took about 1 1/2 pounds of kale to produce 1 cup of juice. Results may vary based on kale and on juicer.

Recipe Facts

Active: 15 mins
Total: 15 mins
Serves: 2 servings

Rate & Comment

Ingredients

  • 1 teaspoon prepared horseradish
  • 1 tablespoon soy sauce
  • 1/2 cup plus 2 tablespoons (5 ounces) fresh tomato juice (from about 2 pints grape or cherry tomatoes, see note)
  • 1/4 cup (2 ounces) fresh kale juice (from about 1/2 pound kale)
  • 2 tablespoons (1 ounce) fresh celery juice (from 4 ribs celery)
  • 2 tablespoons (1 ounce) juice from 2 lemons
  • Dash hot sauce
  • Garnish: celery rib

Directions

  1. Mix horseradish and soy sauce in a glass. Add tomato juice and stir well until horseradish is well distributed. Add kale juice, celery juice, lemon juice, and hot sauce. Stir well. Serve with celery rib garnish, over ice if desired.

Special equipment

juicer

More Serious Eats Recipes