Kale Soup

(Karalahana Corbasi - Black Sea Region)

1 bunch of kale / collard greens, cut off the stems and discard, then rub the leaves with salt so that they will not be bitter, rinse and drain
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 corn kernels
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

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 at low-medium heat. Then slowly add the corn meal, stir. Cover and cook 5-6 more minutes until the soup thickened.

Melt the butter in a small pan and add in the paprika and mint. When it starts bubbling, pour over the soup. Serve while still hot with the fresh Turkish bread.

4 servings.