Recipes
Collard and Buckwheat Soup
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- Ingredients:
- 3 Tablespoons olive oil and canola blend
- 1 Fuji Apple
- 1 yellow Onion
- Juice of one lemon
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 pound collard greens
- 2 Quarts vegetable broth
- 2 Cups water
- ¾ cup Arrowhead Mills Buckwheat Groats
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- Directions:
- Slice apple and onion into thin slices.
- Heat oil in stockpot, add apple and onion and cook over medium heat for 7-10 minutes.
- Stir in lemon juice, cinnamon and salt.
- Slice collard leaves into ribbons, stir into pot.
- Cook collards for 10 minutes over medium heat, or until reduced by half.
- Pour in vegetable stock and water, turn heat to high, put lid on top and bring to a boil.
- When soup is boiling, drop heat to low, add buckwheat groats, simmer uncovered for 25-30 minutes, until groats are plump and tender.
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