1. Melt the butter in a large pot over medium-low heat. Add the onion and salt and cook until the onion is almost translucent, about 8 minutes. 2. Add the tomato paste and red pepper flakes and sauté until the onions are coated with the paste and begin to wilt, about 5 minutes. 3. Add the water, corn, and drained soaked beans and bring to a boil. Then reduce the heat and cook, partially covered, at a low simmer until the beans and corn are almost tender, 45 minutes to 1½ hours depending on the age and type of your beans. If necessary add more water ½ cup at a time while the soup cooks. 4. Add the collard greens, bring the soup back to a boil, and then simmer, partially covered, until the greens are tender but not mushy, about 30 minutes. Serve hot, passing red pepper flakes at the table. 5. Recipe courtesy of ISTANBUL & BEYOND by Robyn Eckhardt. 6. Get the book here: https://www.amazon.com/Istanbul-Beyond-Exploring-Diverse-Cuisines/dp/0544444310/. ---------------------------------------------------------------------------
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