- 1/2 lb. stew beef cut into small pieces (or other cut that will render lots of flavor- I used some leftover braised short ribs)
- 1 large bunch collard greens
- 2 quarts chicken stock
- 1 cup white beans (cannellini or northern beans) or 1 can, drained and rinsed
- 1/2 cup coarse grits
- 1/4 cup corn flour
- 7-9 cups of water
- 1 tsp paprika
- 1 tsp red pepper flakes
- Brown the beef in the pot you will use to make the soup in. It does not necessarily need to cook all the way through as it will be added back later. Once browned, set aside.
- Wash the collards to get all of the gritty bits out. Chop the stems finely and cut the leaves into square pieces. Set aside.
- Boil 2 quarts of chicken stock in a large pot. Add the collard greens and grits, paprika & pepper flakes. Cook until soft (20-25 minutes).
- Add the beans and the corn flour: be sure to keep stirring while adding it to prevent lumps.
- Add the beef back to the pot. Turn the heat to low and cook for half an hour to let the soup thicken, stirring every few minutes.
Recipe slightly adapted from Almost Turkish Recipes.