The best Idea for Kale and Spinach.

MXF Super Salsa Verde

Why do people torment themselves trying to mix kale and spinach in their breakfast smoothie when they could do something way more delicious to amaze their taste buds as well as give all the alkalizing benefits of kale, spinach and coriander.

Welcome to Mexican food, where everything is mouth-watering :

To make MXF Super Salsa Verde you’ll need:

1 x  760g can of Whole Tomatillos @MXflavour

½ bunch Kale

500g Spinach or Baby Spinach

1 bunch Coriander

3 – 6 Chillies Jalapeños or long green (depending on the level of heat desired)

4 Cloves of Garlic

½  brown/white Onion

2 tablespoon Olive oil

1 teaspoon salt

1 tablespoon of Apple Cider Vinegar

¼ cup Water


1 In a saucepan over medium heat add 1 TBSP Olive oil, and roughly chopped onion for 2 minutes

2 Add roughly chopped garlic and Jalapeños and stir for 2 more minutes until Onion and garlic are translucid and chilli has started to darken

3 Roughly chop all the leaves and add to the pan with the water and still until leaves start to loose volume

4 Add all the contents of the pan to a blender or food processor and process until desired consistency is reached, (I like my salsas really smooth so I process for a minute)

5 Add the TBSP of olive oil to the pan over medium/high heat and return the contents of the blender into the pan, when it starts simmering lower the heat and allow for the flavours to blend, add 1 TBSP of Apple Cider Vinegar and the salt, stir well, let simmer for further 2 minutes and turn the heat off.

You can bottle this salsa into Mason/type jars and they will last unopened for a month (i place in the fridge regardless) The salsa will last in the fridge opened for about 10 days.

Make scrambled eggs with salsa on top for an amazing super breakfast!

Leave a comment

Please note, comments must be approved before they are published