Ingredients

• 4 very ripe beefsteak tomatoes, cored and diced
• 1 cup diced carrots
• 1 cup diced celery, plus stalks for garnish
• 1/2 cup diced beets
• 2 tablespoons Worcestershire sauce
• 1 teaspoon kosher salt
• 1/4 teaspoon cracked black pepper
• 8 leaves flat-leaf spinach
• 3 leaves kale
• 1 small bunch watercress
• 2 tablespoons chopped flat-leaf parsley
• Pinch chile de arbol powder
• 1 to 1 1/2 cups vodka, cold
• 1 teaspoon celery salt, plus for garnish
• 2 to 3 tablespoons prepared horseradish
• Hot sauce

Instructions

1. Combine the tomatoes, carrots, celery, beets, 1 tablespoon of the Worcestershire, and the salt and pepper in a medium saucepan. Add 1 cup water and bring to a boil over high heat. Reduce the heat to low and simmer, covered, for 15 minutes. Add the spinach, kale, watercress, parsley and chile de arbol; cover and simmer for another 5 minutes.
2. Remove the pan from the heat and let cool for 10 minutes. Transfer mixture to a blender, add another 1 cup water, and puree until very, very smooth, about 3 minutes. Strain through a fine-mesh sieve into a small pitcher. Cover and refrigerate until cold, at least 2 hours.
3. Stir 1 cup vodka into the pitcher; taste, and add more vodka as desired. Stir in the celery salt and the remaining 1 tablespoon Worcestershire. Add horseradish and hot sauce to taste.
4. To serve, put ice cubes in 4 glasses. Divide the bloody mary mixture among the glasses, and garnish each with a celery stick and a sprinkle of celery salt.