A dark green Black Sea soup from Ordu, built with kara lahana, cracked corn, and beans into a deep, earthy bowl.
25 min prep 60 min cook
Keeps the screen on · step-by-step guide · built-in timer
Wash the cracked corn and finely chop the collard greens.
Boil the cracked corn over medium heat for 30 minutes.
Add the collard greens and boiled beans and cook for 25 minutes.
Loosen the cornmeal with a little water and add it slowly to the soup so it does not clump.
Cook the onion and pepper paste in butter for 5 minutes and stir into the soup.
💡 Tip: Chop the collard greens finely; thick leaves soften late.
🍽️ Serving suggestion: Serve with cornbread and pickled hot peppers.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~230
kcal calories
9
g protein
38
g carbs
6
g fat
3g
Sugar
7.8g
Fiber
811.6mg
Sodium
0.3g
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.
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