I may be preaching to the choir here, but I made a discovery when it comes to juicing.

I have often lamented discarding the bits left behind after juicing greens. After obtaining about 1/4 cup of juice from about half a bunch of kale, I’m left with about 1 1/2 cups of dry shredded greens.

Here’s what I do now, I save those bits in a resealable bag and use them as the base for my daily salad. Just as I rub pieces of cut kale with olive oil and coarse salt to tenderize them for a salad, I do the same with these bits, although they require a good deal less rubbing. I then toss in a handful of arugula and whatever else I desire.

This is a great way to consume the incredibly invigorating juice, as well as the essential fiber.

To finish my juice, after I remove and save the greens bits, to my kale juice I add the juice of one green apple, about 1 tablespoon of lemon juice, and enough water to reduce the acidity. Sometimes I’ll add a drop of stevia for a hint of sweetness.

This recipe makes about 1 1/2 cups.