Maybe I actually think of things nobody else has tried? I have watched too many videos and seen too many people do this the wrong way in person — at home and in commercial environments. The problem: juicing leafy greens in centrifugal juicers. It doesn't work well if you just shove them in and expect juice. They are leafy, rather than dense solid items. They hit the spinning teeth and mostly get ejected because there's not enough mass to really get any juice out of them. Yet all these people are pushing greens into their juicers, then saying "you need to follow after with something harder." This approach really doesn't help because by the time you add another ingredient, most of your greens have been shredded but not juiced, and are spun out and now in the pulp container. The answer? Put your leafy greens
between other, harder items. Cucumber is perfect for this but you could also use stalks of celery or bok choy (or any other long item that you can surround the greens with — I just happen to prefer using only green items for green juices). By surrounding your leafy greens with something more dense, you are getting
all of both to juice successfully.
In this photo there are two halves of a cucumber, with kale leaves wadded up between them. Push all of this gently through, pausing briefly as you go to not overload the juicer's motor. This has become my standard method for juicing leafy greens like kale and swiss chard, because it's so effective.
