← Nouns Cooking · Lebanese & Turkish

Ingredients

• 2 tbsp Olive oil
• 2 medium onions, finely chopped
• 2 tbsp Tomato purée (paste)
• 1 tbsp Turkish pepper paste (biber salçası) (optional)
• 300 g collard greens or kale, tough stems removed, chopped
• 1.5 l hot water or vegetable stock
• 1 can borlotti or pinto beans (400 g can), drained
• 180 g sweetcorn kernels (frozen or fresh)
• 40 g fine cornmeal
• 1½ tsp Salt
• ½ tsp Black pepper
• 3 tbsp olive oil, for the chilli oil
• 1 tsp Pul biber (Aleppo-style pepper flakes)

Method

1. Heat the oil in a large pot over medium heat and cook the onions for 6–8 min until soft. Stir in the tomato paste and pepper paste (if using) for 1 minute.
2. Add the greens and stir for 3 min until they wilt.
3. Pour in the hot water, add the beans, corn, salt and pepper, and simmer partly covered for 25 min until the greens are tender.
4. Sprinkle in the cornmeal a little at a time, whisking so it does not clump. Simmer for 10 min more, stirring often, until the soup thickens.
5. Warm the olive oil with the pul biber for 30 seconds and drizzle over each bowl. Serve with cornbread or crusty bread.

Tips

• Traditionally made with dried beans: soak 150 g overnight and simmer for 1 hour before adding.
• Leftovers thicken as they sit; loosen with hot water.

Sources

Written in our own words after cross-checking these recipes:

Ozlem's Turkish Table The Mediterranean Dish