Binnur's Turkish Cookbook

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Friday, February 10, 2012

Kale Soup

(Karalahana Corbasi - Black Sea Region)

Kale Soup
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
Salt
Pepper
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.

4 servings.

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7 Comments:

At 4:46 PM, Anonymous ambersanne said...

Sorry this is off topic, but I have a question. My mother-in-law brought me a large jar of Aci Ev Tipi Biber Salcasi. What are some of your recipes that I can use it in?

 
At 10:31 AM, Blogger Binnur said...

Hi,
I've already posted so many recipes cooked with hot red pepper paste (aci biber salcasi).
There is a google search box on the right site of my blog, just below the google ads. So you can search on my site if "TC" is selected, it will help you to find any recipe that I have posted. You can also search the word of any vegetable or herb or meat or the region or spice, etc.

 
At 4:52 PM, Anonymous Anonymous said...

Hi, I've been following this blog for a few months and I've made quite a few of your recipes, thanks. However, it'd be great if i could get some clarification on one of the ingredients. What exactly is "red pepper" and "crushed (flaked) pepper"? I always just use smoked paprika instead, but, it'd be great to know exactly what you're using.

Thanks

 
At 9:13 AM, Blogger Binnur said...

Hi,
Red pepper = paprika
The info is here for the
red pepper flakes (crushed red pepper);

http://en.wikipedia.org/wiki/Crushed_red_pepper
or, here
http://www.food.com/library/red-pepper-flakes-507

 
At 11:31 PM, Anonymous Anonymous said...

Thanks so much for getting back to me. Just to clarify, do you use smoked paprika or a different kind of paprika (i.e: sweet/hot/smoked)?

Thanks

 
At 9:58 AM, Blogger Binnur said...

I use regular paprika but you can use smoked paprika, too:)

 
At 9:47 AM, Anonymous Anonymous said...

This soup was much better on the next day!

 

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