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Cuisine
In Ordu, collard greens are locally known as 'pancar' and form the backbone of the regional cuisine. This hearty soup is enriched with cracked corn, kidney beans, and tallow to achieve a unique consistency. Frequently cooked in the restaurants of Ordu, this warm dish is a pure reflection of Black Sea culture.
Ingredients
- 1 bunch of collard greens
- 1/2 cup cracked corn
- 1 cup boiled kidney beans
- 1 onion
- 2 tablespoons corn flour
- 1 tablespoon butter or tallow
- Salt and red pepper flakes
Preparation
- Finely chop the collard greens, boil them briefly to remove bitterness, and drain.
- In a pot, boil the cracked corn in plenty of water until softened.
- Add chopped onions, boiled beans, and the drained greens into the pot.
- Mix the corn flour with a little cold water, slowly add it to the soup, and stir well.
- Add melted butter, tallow, and spices, then simmer on low heat until thickened.
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40.7941° N, 37.4963° E