This Giresun-style soup brings black cabbage and borlotti beans together in a hearty Black Sea bowl.
12 min prep 24 min cook
Keeps the screen on · step-by-step guide · built-in timer
Finely chop 1 bunch of collard greens and drain 1.5 cups of borlotti beans.
Turn 1 onion in 2 tablespoons of olive oil for 3 minutes.
Add the collard greens and wilt them for 4 minutes.
Add 5 cups of water and boil the greens for 15 minutes.
Add the borlotti beans and cook for 6 minutes without letting the beans break apart.
💡 Tip: Finely chopping the collard greens helps the leaves soften within 15 minutes.
🍽️ Serving suggestion: Drizzle olive oil over the top and serve hot.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~168
kcal calories
7
g protein
21
g carbs
6
g fat
1.3g
Sugar
4.5g
Fiber
11.7mg
Sodium
1g
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
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