In Black Sea cuisine, collard greens are often cooked as soup before they are used for stuffed rolls; in winter, this soup is made several times a week. Cornmeal, not wheat flour, thickens the soup. Mix it with cold water first instead of adding it straight to boiling liquid. Dried beans make the soup hearty and balance the greens’ slightly bitter flavor with their mildness.
Collard Green Soup | Black Sea-Style Cornmeal Soup
In Black Sea cuisine, collard greens are often cooked as soup before they are used for stuffed rolls; in winter, this soup is made several times a week. Cornmeal, not wheat flour, thickens the soup. Mix it with cold water first instead of adding it straight to boiling liquid. Dried beans make the soup hearty and balance the greens’ slightly bitter flavor with their mildness. dadagastro.com
6 servings 30 min + 75 min Easy
Step by Step
How to make it?
1
Cook the beans
45 min
Drain the soaking water and cover the beans with fresh water. Bring to a boil and skim off the first foam. Simmer over low heat for 40 minutes, until the beans are soft enough to mash but their skins have not split. Do not drain them; their cooking water will go into the soup.
2
Prepare the greens
10 min
Use a knife to remove the tough center ribs from the collard greens; they will not soften during cooking and will remain stringy. Stack and roll the leaves, then slice them into 1 cm strips. Wash in plenty of water and drain.
3
Cook the onion
6 min
Melt half the butter in a pot. Add the diced onion and cook over medium heat until translucent.
4
Cook the greens and beans
25 min
Add the chopped collard greens and cook for 3 minutes, until reduced by half. Add the cooked beans with their liquid and the remaining water. Bring to a boil, then simmer over low heat for 20 minutes. A collard leaf should mash easily with a spoon.
5
Thicken with cornmeal
8 min
Whisk the cornmeal with 100 ml cold water in a separate bowl until no lumps remain. Slowly pour the mixture into the soup in a thin stream, stirring constantly. Boil for 5 minutes. Add the salt once the soup is thick enough to coat the back of a spoon.
6
Drizzle with hot butter
3 min
Melt the remaining butter in a small pan. Stir in the red pepper flakes for 10 seconds, then drizzle over the soup before they darken.
Reminder
Soak the dried beans in cold water overnight. Never sprinkle cornmeal directly into the pot; first whisk it with 100 ml cold water in a bowl until smooth, then add it. Otherwise, lumps will remain in the soup.
Nutritional Values · 1 serving
Values are estimates
250 kcalCalories
9.3 gProtein
34 gCarbohydrate
8.5 gFat
10 gFiber
3 gSugar
700 mgSodium
5.3 gSaturated Fat
Protein 15% Carbohydrate 54% Fat 31%
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Mısır ununu doğrudan serpince topak yaptı, bir kepçe çorbayla ezip öyle kattım. Kızgın yağı en sonda gezdirmek de önemli, çorbaya erken katınca yağ kaynayıp lahananın rengini soldurdu.
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