Turkish Collard Green Soup with Cranberries and Aleppo Pepper Recipe
This hearty and rustic Turkish Collard Green Soup blends nutrient-rich collard greens, tender borlotti beans, sweet corn, and a touch of tomato paste to create a satisfying and flavorful dish. Enhanced with a spicy Aleppo pepper-infused olive oil drizzle, this soup showcases authentic Turkish flavors and offers a comforting meal perfect for any season.
- Prep Time: 8 hours 20 minutes
- Cook Time: 45 minutes
- Total Time: 9 hours 5 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Turkish
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1 cup dried cranberry or borlotti beans
- 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
- 6 cups hot water
- 1/4 cup fine cornmeal
- Sea salt, to taste
- Freshly ground black pepper, to taste
Sauce
- 3 tablespoons olive oil
- 1 tablespoon Aleppo pepper (or 1 to 2 teaspoons red pepper flakes; adjust to taste)
Instructions
- Soften the beans: Soak the dried beans overnight or for about 8 hours in plenty of cold water. Drain, place in a large saucepan, cover with hot water, and bring to a boil. Cook over medium heat for 20 minutes, stirring often and skimming off any foam. Drain in a colander, rinse under cold running water to retain color and texture, then set aside. The beans should be partially cooked but still firm.
- Cook the veggies: Heat 2 tablespoons olive oil in a large pan over medium–high heat. Add the finely chopped onions and sauté for 7 minutes, stirring often to soften. Stir in the tomato paste, corn kernels, and the partially cooked beans to combine well. Add the coarsely chopped collard greens and 6 cups hot water, then bring to a boil. Stir gently as the greens soften. Season with sea salt and freshly ground black pepper. Cover the pan, reduce heat to medium–low, and cook for 15 minutes, stirring occasionally.
- Thicken the soup: In a small bowl, mix the fine cornmeal with 3 ladlefuls of the hot soup liquid until smooth and dissolved. Pour this mixture back into the pan and combine gently. Cover and simmer for an additional 10 minutes. If the soup becomes too thick, adjust by stirring in a little more water for desired consistency.
- Make the Aleppo Pepper Sauce: While the soup simmers, heat 3 tablespoons olive oil in a small pan over low heat. Stir in the Aleppo pepper (or red pepper flakes) and gently infuse the oil for 30 to 45 seconds to release its flavor.
- Finish and serve: Pour the Aleppo pepper-infused olive oil over the soup, stir lightly, and check seasoning. Serve immediately while hot for the best taste and warmth.
Notes
- For a quicker version, canned beans can be used instead of dried; drain and rinse before adding.
- Fine cornmeal helps thicken the soup while adding a subtle sweetness and texture.
- Aleppo pepper can be substituted with mild red pepper flakes, but adjust the quantity to suit your heat preference.
- Refreshing the beans under cold running water after boiling helps retain their vibrant color and texture.
