A friend of mine asked a very good question and I wanted to share the answer with you all just in case you had the same.
My friend via Facebook asked:
Juiced a few times last week, mostly fruit to get started, carrot/apple/ginger, raspberry/pineapple, watermelon/lime, pineapple/spinach. My centrifugal juicer doesn’t get a lot out of greens though, any tips?
Yes, I surely do have some tips. Centrifugal juicers are great because they are super-fast but because they are so fast, they end up heating to a level where it oxidizes the juice so it does not last as long and it also waste a good amount of produce. Some centrifugal juicers waste less produce than others and the pulp comes out almost dry. I have a Breville Juice Fountain Multi-Speed Juice Extractor, which I think is a really solid juicer. I use it for things like apples, celery, cucumber, carrots, beets, etc.
I recommend slow press juicers for leafy greens though. You will get the most yield from your greens with a good slow press juicer, like the Omega VRT juicer. My mom has one and she loves it. She uses it to make her juice every morning. The Omega VRT is neat, compact, and easy to use. The pulp comes out basically like dried herbs.
If you are using a centrifugal juicer to juice greens, you can try putting in leafy greens first before other ingredients in your juice. This should help save some produce from being wasted. If you can, use a low setting for the greens on the juicer you do have. Greens need to be juiced slowly to get the most juice from them. If you are juicing carrot and/or beet, you also want to juice those before other items that are full of water, like apples, celery or cucumber so that it can wash the coloring from the beet and carrots away and make the juicer easier to keep clean. So the juicing order should be leafy greens, then dark colored veggies that stain, and then fruits/veggies full of water.