For this Black Sea-style dish, collard greens are boiled, squeezed dry, then sautéed with ground beef and onion. Cornmeal is sprinkled in to thicken the juices and bind the leaves, so the result is a dry skillet sauté you can pick up with a fork rather than a soupy stew. Remove the tough central ribs because they will not soften during boiling.
Wash the leaves one at a time. Use a knife to cut out each thick central rib in a V shape, then coarsely chop the leaves.
Boil the collard greens in salted water for 8–10 minutes, until the leaves are tender. Drain and let them cool, then squeeze out all the water by hand and finely chop the greens.
Sauté the ground beef in butter over medium heat until it releases and reabsorbs its liquid and becomes crumbly. No pink should remain; the cooked beef should exceed 71°C / 160°F.
Add the finely chopped onion and crushed garlic. Cook, stirring, for 5 minutes, until the onion softens.
Add the squeezed collard greens, salt, and Turkish red pepper flakes. Sauté, stirring, for 6–8 minutes.
Sprinkle the cornmeal over the collard greens and stir, then drizzle in the hot water. Cook over low heat, stirring occasionally, for 6–8 minutes, until the cornmeal loses its raw smell and coats the leaves.
Let the boiled collard greens cool until they are comfortable to handle, then squeeze them thoroughly; any remaining water will make the cornmeal pasty.
Mısır ununu suyla açmadan doğrudan serpince topaklandı. İkinci seferde bir kepçe sıcak suda ezip öyle döktüm, pürüzsüz bağladı.
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