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Turkish Collard Green Soup Recipe

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4.3 from 14 reviews

This Turkish Collard Green Soup is a hearty, nutritious dish featuring tender collard greens, sweet corn, and chewy cranberry beans simmered in a tomato-enriched broth. Enhanced with a spicy Aleppo pepper-infused olive oil drizzle, this rustic soup offers a comforting and flavorful taste of traditional Turkish cuisine, perfect for a wholesome meal.

Ingredients

Beans and Base

  • 1 cup dried cranberry or borlotti beans (see note for a canned option)
  • 6 cups hot water

Vegetables and Seasonings

  • 2 tablespoons extra virgin olive oil
  • 2 medium onions, finely chopped
  • 1/3 cup double concentrated tomato paste
  • 1 1/3 cups corn kernels (frozen or from 2 ears fresh corn)
  • 1/2 pound collard greens, washed, rough stems removed, and coarsely chopped
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Thickener

  • 1/4 cup fine cornmeal (see note)

Aleppo Pepper Sauce

  • 3 tablespoons olive oil
  • 1 tablespoon Aleppo pepper (or 1 to 2 teaspoons red pepper flakes; adjust to taste)

Instructions

  1. Soften the beans: Soak the dried beans overnight or for 8 hours in plenty of cold water. Drain the beans, then place them in a large saucepan and cover with hot water. Bring to a boil and cook over medium heat for 20 minutes, stirring often and skimming off any foam. Drain and rinse under cold running water to retain color and texture. Set aside in a bowl; the beans should be partially cooked yet still firm.
  2. Cook the veggies: Heat 2 tablespoons of extra virgin olive oil in a large pan over medium-high heat. Add the finely chopped onions and sauté for 7 minutes until softened, stirring frequently. Stir in the double concentrated tomato paste, corn kernels, and the prepared beans, mixing well. Add the coarsely chopped collard greens and hot water, then bring the mixture to a boil. As the greens begin to soften, gently stir them in. Season with sea salt and freshly ground black pepper. Cover the pan, reduce heat to medium-low, and cook for 15 minutes, stirring occasionally.
  3. Thicken the soup: Place the fine cornmeal in a small bowl and add three ladlefuls of soup liquid. Stir until the cornmeal is fully dissolved and the mixture is smooth. Pour this mixture back into the pan and combine gently. Cover and simmer for an additional 10 minutes. If the soup becomes too thick for your liking, stir in a little more hot water to adjust the consistency.
  4. Make the Aleppo pepper sauce: While the soup simmers, heat 3 tablespoons of olive oil in a small pan over low heat. Stir in the Aleppo pepper or red pepper flakes, allowing the mixture to infuse gently for 30 to 45 seconds. Avoid overheating to preserve the delicate spice flavors.
  5. Finish and serve: Drizzle the Aleppo pepper-infused olive oil over the hot soup, stirring gently to incorporate the flavors. Taste and adjust seasoning if necessary. Serve immediately while the soup is hot for the best flavor and texture.

Notes

  • For a quicker alternative, use canned cranberry or borlotti beans instead of dried. Rinse and drain before adding to the soup.
  • Fine cornmeal is preferred for a smooth thickening; polenta or coarser cornmeal may alter the texture.
  • Aleppo pepper adds a mild, fruity heat; substitute with red pepper flakes as needed but adjust quantity to taste.
  • To retain the vibrant green color of collard greens, avoid overcooking and refresh them briefly under cold running water after initial cooking if desired.
  • This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.

Find it online: https://marthatasty.com/turkish-collard-green-soup-recipe/