(Karalahana Corbasi - Black Sea Region)
1 bunch of kale / collard greens, cut off the stems and discard,
washed, cut in julienne
1 small onion, finely chopped
1/4 cup extra virgin olive oil
1 cup kidney beans or Romano beans, canned, rinsed
1/3 cup crushed tomato, in can
1/2 cup kernel corn
1 tsp lemon juice
4 cup hot water
4 tbsp yellow corn meal
Red Pepper Sauce:
1 tbsp butter
1 tsp red pepper
1/2 tsp crushed (flakes) pepper
Place the kale into a large bowl. Sprinkle 2 tbsp salt all over and squeeze them with your hand. This way the kale will soften and won't be bitter. Rinse and drain.
Meanwhile, saute the onion with olive oil until they are softened. Add all the ingredients except yellow corn meal into the pot. Cook until the kale is softened over low-medium heat. Then slowly add the corn meal, stir. Cover and cook 5-6 more minutes until the soup thickened.
In a small skillet, melt the butter to prepare the red pepper sauce. Add in the peppers. When it starts bubbling, pour over the soup. Serve immediately.