Karalahana Stew

Karalahana (collards) are a staple in Turkish cuisine, especially in the Black Sea region. This dish can be cooked as a stew or sauté with olive oil, garlic, and optional ingredients such as chickpeas or tomatoes. https://turkishcuisine.org/recipes/main-dishes/authentic-turkish-collard-greens-karalahana-stew
Serves 4

Ingredients

• 500g (18 ounces) collard greens, washed and chopped
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tomato, chopped (optional)
• ½ cup cooked chickpeas or beans (optional)
• 1/4 cup corn kernels (optional)
• 5-8 ounces cubed meat (pork, beef, lamb, or turkey)
• 1 potato, chopped
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon red pepper flakes (optional)
• 4 cups water or vegetable broth

Directions

1. Heat oil in a large pot over medium heat.
2. Add chopped onion and sauté until soft and translucent.
3. Add minced garlic and cook for 1 minute until fragrant.
4. Add collard greens, salt, black pepper, and optional red pepper flakes. Stir to combine.
5. If using meat, add cubes and cook until lightly browned.
6. If using tomato, chickpeas, beans, corn, or potato, add them now.
7. Pour in water or vegetable broth, cover, and simmer for 20–25 minutes until greens are tender.
8. Optional sauté version: Cook uncovered, stirring occasionally, until liquid evaporates and greens are tender.
9. Serve warm, with yogurt and/or cornbread.

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