From the Black Sea coast, karalahana soup turns collard greens, corn, and beans into a thick, sustaining winter bowl.
15 min prep 43 min cook
Keeps the screen on · step-by-step guide · built-in timer
Finely chop 400 g collard greens and dice 1 onion.
Turn the collard greens and onion in 20 g butter for 5 minutes.
Add half a cup cracked corn and 1.5 liters water.
Cook the soup over medium heat for 30 minutes.
Add 1 cup cooked borlotti beans during the last 8 minutes so their grain structure does not fall apart.
Serve hot with slices of cornbread.
💡 Tip: Chopping the greens very finely helps them distribute more evenly through the soup.
🍽️ Serving suggestion: Serve hot with cornbread on the side.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~148
kcal calories
6
g protein
22
g carbs
4
g fat
2.5g
Sugar
5.7g
Fiber
436.3mg
Sodium
1.9g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
No adaptations yet. Be the first to add one!
To leave a review, sign in.
Give this recipe its first star
No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.
Try a similar recipe in the same category at a different complexity.
Selected from the same category and tags
Found an error in this recipe?