Collard Greens Soup nimbuls(Karalahana Çorbası)

The apartment that I lived in Ankara was on the first floor of one of those old 4 story buildings with just two apartments on each floor and a back yard that the residents didn't care about. A month after the move I remembered there was a back yard and looked over to check it out. Among the things that you can find in the back yards of apartment buildings in Turkey are gazebos, junk, flower beds, people playing "okey," a tile-based game similar to Rumikub, or people drinking tea and eating sunflower seeds. Therefore, I was quite surprised when I saw collard greens in my building's back yard. And I am not talking about two or three plants here; I am talking about endless rows and rows of collard greens. Collard greens is an indispensable component of the Black Sea cuisine in Turkey, and it is difficult to find them outside that province. So I immediately knew there was a homesick Karadenizli (a person from Black Sea) in the building who apparently had a big craving for collard greens. I was right; our concierge Pakize was from Trabzon and capable of consuming a back yard worth of collard greens with her husband in 2-3 months.

The discovery of garden of collard greens intrigued me to cook with them. The next winter I borrowed a bunch of collard greens time to time from Pakize and made collard greens soup based on her instructions. Later, I had this soup a couple of times at different seafood restaurants, but they were not even close to Pakize's recipe. This soup, a specialty of Black Sea, is just perfect for cold winter nights. It has greens, beans, and corn in it; what else can you ask for?        


1 large bunch collard greens
1/2 cup dry white beans (cannellini or northern beans)
1/2 cup cracked corn (you can find cracked corn at Middle Eastern or organic food stores or feeder stores) OR 1/2 cup coarse grits if you cannot find cracked corn
1/4 cup corn flour
7-9 cups of water
3-4 tbsp butter
1 tsp paprika
1 tsp red hot pepper flakes (in traditional recipes you cannot find spice for this soup, but I think hot peppers, hot pepper flakes, or sauces makes this soup even better)

-A night before, put beans in a pot with 3 cups of water. First bring to a boil, then turn it off. Cover and soak overnight.
-The next day cook the beans until soft. (Or use 1 can of beans)
-Wash collard greens well, discard bad leaves and leaf tops. Chop the stems finely. Cut the leaves first into stripes, then into edible-size squarish pieces.
-Boil 7-8 cups of water in a big pot.
-Add collard greens and cracked corn into the boiling water. Cook until soft: ~20-25 minutes.
-Add beans.
-Add corn flour and keep stirring constantly while adding it to prevent lumping.
-Turn the heat to low-medium and cook for almost half an hour to let the soup thicken stirring every 3-45 minutes.
-Heat butter in a small pan. When it's hot but nit burning, add paprika. Let sizzle for a couple of seconds.
-Serve the soup with a spoon or two of butter and paprika on top.

Collard Greens Alaturka-nimbuls (Zeytinyağlı Kara Lahana)

Collard greens and chard along with corn and anchovy are the main requisites of the cuisine of the central and eastern part of the Black Sea region in Turkey. The use of corn in cooking is surprisingly higher in that region than it's in the South of US. The most popular collard greens dishes from the Black Sea region are collard greens soup and collard greens dolma--they use collard greens in stead of grape leaves and sometimes replace rice with cracked corn. It's delicious. This was my first attempt to cook collard greens in States so I chose an easier dish.

2 bunches of collard greens (2 bunches might seem like a lot, but they cook down)
2 onions, chopped
3 cloves of garlic, sliced
2 tomatoes, diced or grated
1 tbsp pepper or tomato paste
1/2 cup rice
1/2 cup olive oil
1 tsp crushed peppers
2 cups of water
salt

-Put a lot of water in a big pot and bring to a boil
-Cut the collard greens in two, lengthwise, and then chop them in approximately 1/2 inch pieces. Wash them well and boil them in the pot for 8-10 minutes and drain. You don't have to boil them beforehand; however, the leaves can be really though and so, hard to cook.
-Cook oil, onions, and garlic for 3-4 minutes and then add pepper/tomato paste. Stir for a minute and add tomatoes. Stir for 3-5 minutes
-Add collard greens and crushed peppers. Stir for another 5 minutes
-Add water and salt. Wait until it boils to add the rice, or the rice can be really mushy. Cook on low heat for 20-30 minutes. It's ready to eat when the rice is cooked
-Serve with yogurt