Collard and Buckwheat Soup

      • 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
      • Directions:
        1. Slice apple and onion into thin slices.
        2. Heat oil in stockpot, add apple and onion and cook over medium heat for 7-10 minutes.
        3. Stir in lemon juice, cinnamon and salt.
        4. Slice collard leaves into ribbons, stir into pot.
        5. Cook collards for 10 minutes over medium heat, or until reduced by half.
        6. Pour in vegetable stock and water, turn heat to high, put lid on top and bring to a boil.
        7. When soup is boiling, drop heat to low, add buckwheat groats, simmer uncovered for 25-30 minutes, until groats are plump and tender.