Rainbow Swiss Chard, Orange and Ginger Smoothie

A smoothie made with leafy greens is usually expected to be green. This version with rainbow Swiss chard, however, developed a surprisingly deep reddish color.

I bought a bunch of Swiss chard with white, yellow and reddish stalks, but used only the leaves in the smoothie. Orange, apple, ginger and cinnamon give it a fresh, gently spiced flavor. After tasting the first batch, I reduced the ginger and added a little water.

Ingredients

1 large glass · 5 minutes

• 20 g fresh rainbow Swiss chard leaves, stems removed
• 75 g peeled orange, seeds removed
• 40 g red apple, skin on and core removed
• 1–1.5 g peeled fresh ginger
• 1 pinch ground cinnamon
• Approximately 50 ml cold water

Method with Thermomix®

1. Wash the chard thoroughly and separate the leaves from the stalks. Remove any especially thick central ribs if needed. Weigh 20 g of leaves.
2. Peel and deseed the orange, removing thick white pith. Wash and core the apple, keeping the skin. Peel the ginger.
3. Place chard leaves, orange, apple, ginger, cinnamon and 50 ml cold water in the Thermomix® mixing bowl.
4. Blend for 2 minutes / speed 10, with no heat.
5. For a thinner smoothie, add a little more water and mix for 10 seconds / speed 5. Serve immediately without ice.

Method without Thermomix®

1. Wash the chard, remove the stems and prepare the fruit and ginger.
2. Place all ingredients in a high-powered blender.
3. Blend for 1–2 minutes until smooth, add water as needed and serve immediately.

Raw Swiss chard: vitamins and balance

Swiss chard provides vitamins A, C and K, as well as minerals such as magnesium and potassium. Like other leafy greens, it naturally contains oxalates and nitrates. That is no reason to avoid it. Caution mainly matters with regularly consuming very large quantities, especially for people with certain health conditions such as a history of calcium oxalate kidney stones. There is no universal maximum serving of raw chard suitable for everyone. The 20 g of leaves used here is a small amount that is generally not a concern for healthy people when enjoyed occasionally. Variety remains the best approach: alternate different leafy greens, fruits and vegetables.

Where to buy the ingredients

Germany

In Germany, look for „Mangold“ at supermarkets and Wochenmärkte. Mixed-color bunches are sold as „bunter Mangold“ or „Rainbow Mangold“.

Spain

In Spain, Swiss chard is called „acelga“ and can be found at produce shops and local markets. Regular green chard works too, although the color may differ.

Latin America

Across Latin America, look for „acelga“ in markets and greengrocers. In Peru, ginger is also called „kion“.

United States and other English-speaking countries

In the United States and other English-speaking countries, look for „Swiss chard“ or „Rainbow chard“ at supermarkets and farmers’ markets.

Tips for the best results

• Use only the leaves; save the stems for a stir-fry or soup.
• The original 2.5 g of ginger tasted slightly too strong, so use less for a balanced flavor.
• Start with about 50 ml water and add more only if needed.
• Skip the ice; chilled ingredients and water are enough.
• The final color depends on the chard variety and the fruit.

My experience

The deep reddish color was the biggest surprise. Orange, apple and cinnamon worked beautifully together, but the ginger initially stood out too much. Reducing it and adding a little water gave the smoothie a more balanced taste.