Miso-Collard Soup

• 1 Head Collard Greens

• 2 Small Onions

• 6 Cloves Garlic

• IL Water

• 2T Extra Virgin Olive Oil

• 4T White or Mellow Barley Miso

1. Heat oil in soup pot.

2. Cut onions into crescents and add them to oil.

3. Cook for 6-8 minutes.

4. Chop garlic fine and add to onions, let cook another 3-4 minutes.

5. Add water. Let cook slowly.

6. Wash and remove thick stem from collards and cut into bite-size pieces. Cook for IS-20 minutes on low heat (so collards will retain green color).

7. Dilute miso with soup stock and serve immediately.

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