Black Sea Classic: Collard Greens Soup & Fried Corn Bread

Ingredients

• 1 bunch collard greens (finely shredded)

• 1 medium onion (finely chopped)

• 1 tbsp red pepper paste (biber salçası)

• 2 tbsp bulgur (coarse) or cracked wheat (mısır yarması)

• 1/2 tea glass pre-boiled borlotti beans (barbunyaya)

• 3 tbsp Oro di Milas EVOO

• Salt and red pepper flakes to taste

• Dried chili peppers (for serving)

Preparation

1. The Base: Heat the Oro di Milas olive oil in a large pot. Sauté the chopped onions and pepper paste until fragrant and translucent.

2. Combine: Add the pre-boiled beans and their cooking liquid (or hot water) to the pot. Bring to a gentle boil.

3. Simmer: Stir in the finely shredded collard greens and the bulgur. Lower the heat and simmer until the greens are tender and the grains are fully cooked.

4. Serve: Garnish with dried peppers for an extra kick of heat and aroma.

Quick-Fried Cornbread

Note: This batter is meant for immediate frying; do not let it rest or it will lose its texture.

Ingredients

• 1.5 tea glasses cornmeal (fine)

• 3 tbsp all-purpose flour

• 1 egg

• 1 tsp baking powder

• A pinch of salt

• 1/2 tea glass water (add gradually to control consistency)

• For Frying: Oro di Milas EVOO

Preparation

1. Mix: Combine all dry ingredients and the egg in a mixing bowl.

2. The Batter: Gradually pour in the water, whisking until you reach a soft, slightly sticky consistency. It should be thick enough to hold its shape on a spoon.

3. Fry: Heat a generous amount of Oro di Milas olive oil in a skillet. Drop spoonfuls of the batter into the hot oil.

4. Crisp: Gently press down on each piece with the back of the spoon to flatten. Fry on medium-high heat, flipping frequently until golden brown and crispy on both sides.