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Turkish Collard Green Soup with Aleppo Pepper Sauce Recipe

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3.9 from 71 reviews

This traditional Turkish Collard Green Soup is a hearty and nutritious dish featuring tender collard greens, sweet corn, and partially cooked dried beans, all simmered together in a flavorful tomato base. Enhanced with a vibrant Aleppo pepper oil for a subtle kick, this rustic soup is perfect for a comforting meal rich in texture and taste.

  • Total Time: 9 hours 5 minutes
  • Yield: 6 servings

Ingredients

Soup Ingredients

  • 1 cup dried cranberry or borlotti beans (see note for a canned option)
  • 2 tablespoons extra virgin olive oil
  • 2 medium onions, finely chopped
  • 1/3 cup double concentrated tomato paste
  • 1 1/3 cups corn kernels, frozen or from 2 ears fresh corn
  • 1/2 pound collard greens, washed, rough stems removed, and coarsely chopped
  • 6 cups hot water
  • 1/4 cup fine cornmeal (see note)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Aleppo Pepper Sauce

  • 3 tablespoons olive oil
  • 1 tablespoon Aleppo pepper or 1 to 2 teaspoons red pepper flakes; adjust to taste

Instructions

  1. Soften the beans: Soak the dried beans overnight or for at least 8 hours in plenty of cold water. Drain them, then place in a large saucepan and cover with hot water. Bring to a boil, then cook over medium heat for 20 minutes, stirring often and skimming off any foam that forms. Drain the beans using a colander, rinse under cold running water to retain color and texture, and set aside. Beans should be partially cooked, still firm, with a slight bite.
  2. Cook the veggies: Heat olive oil in a large pan over medium-high heat. Add the finely chopped onions and sauté for approximately 7 minutes, stirring often, until softened. Stir in the double concentrated tomato paste, corn kernels, and the partially cooked beans; mix well to combine. Add the coarsely chopped collard greens and pour in the hot water. Bring to a boil, stirring gently as the greens begin to soften. Season with sea salt and freshly ground black pepper. Cover the pan, reduce heat to medium-low, and cook for 15 minutes, stirring gently a few times during cooking.
  3. Thicken the soup: In a small bowl, mix the fine cornmeal with 3 ladlefuls of the hot soup liquid, stirring until the cornmeal dissolves and the mixture is smooth. Pour this mixture back into the soup pot and combine gently. Cover and simmer for an additional 10 minutes. If the soup becomes too thick, add a bit more water to reach your desired consistency.
  4. Make the Aleppo pepper sauce: While the soup simmers, heat the olive oil in a small pan over low heat. Stir in the Aleppo pepper or red pepper flakes and gently infuse the oil for 30 to 45 seconds to release the flavors.
  5. Finish and serve: Pour the Aleppo pepper oil over the soup, stir gently to incorporate, and adjust seasoning to taste. Serve immediately while hot for the best flavor.

Notes

  • For a quicker option, canned beans can be used instead of dried beans. Rinse and drain them well before adding to the soup.
  • The fine cornmeal is added to thicken the soup slightly and add a subtle corn flavor; it is important to dissolve it in liquid before adding to avoid lumps.
  • If Aleppo pepper is unavailable, red pepper flakes can be used as a substitute, adjusting quantity to your preferred spice level.
  • Washing collard greens thoroughly and removing tough stems ensures a tender texture in the finished soup.
  • This soup is naturally gluten-free if cornmeal is pure and uncontaminated.
  • Author: Madelynn
  • Prep Time: 8 hours 20 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Turkish
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/turkish-collard-green-soup-with-aleppo-pepper-sauce-recipe/