More Power Edamame Hazelnut Buckwheat Salad

To cook the buckwheat, bring 1 cup of salted water to a boil. Add ½ cup buckwheat groats and bring back to a boil. Reduce heat, cover and cook until all the water has evaporated, about 10-12 minutes. Let cool completely.

Steam the edamame over salted boiling water until they are tender but still retain a little bit of a crunch to them, about 2 minutes. Remove from heat and rinse under cold running water to stop the cooking process. Set aside.

Spray a non stick pan with olive oil or cooking spray and heat over medium heat. Add onions and cook for about 8-10 minutes, until fragrant and start to turn golden brown. Add collards and cook until just wilted, about one minute. Remove from heat and set aside.

Toast hazelnuts over medium heat in a small frying pan. When they start to take a nice golden color and become fragrant, add honey and stir until all the pieces are coated. Remove from heat and set aside.

In a large mixing bowl, combine all the ingredients except for blue cheese and mix until well blended.

Divide between 2 or 3 plates (or bowls) and add crumbled blue cheese just before serving.