In the East Black Sea region of Turkey, “suet” is a key ingredient in authentic collard greens meal. Suet is the unprocessed, hard fat of sheep and cattle that is found around the loins and kidneys. The strong distinctive smell of suet that comes out when rendering or cooking may disturb those who are not used to it. However, once the cooking is done the smell leaves and it enriches the flavor of the meal. After the process of adding salt and drying the finely chopped suet, it can be stored in the refrigerator or freezer for a long time. 


  • 700 gr collard greens* (approximately 24oz)
  • 1 cup corn flour
  • 1 cup medium size bulgur (wheat)
  • 2 cups corn (cooked) 
  • 2 cups borlotti bean (cooked)
  • 2 oz suet
  • 3 tbsp butter
  • desired amount of red pepper flakes and salt 


After thoroughly washing collard greens, chop and place it in a large pot. Slowly pour in boiling water over collard greens until it is covered. Paying attention to softening of collard greens while pouring boiling water over will prevent adding more than adequate amounts. Place butter and suet on top, close lid and leave to simmer. When stems soften, discard leftover residue of suet, if any. Use a hand blender to puree collard greens. With a wire whisk stir continuously while gradually adding corn flour to prevent it sticking to the bottom of the pot. Then add all remaining ingredients: corn, borlotti bean, bulgur (wheat), salt and red pepper flakes. Bring to a boil and remove from the heat. Serve hot.  

*In terms of flavour and texture kale is the closest match to collard greens therefore can be used interchangeably.

Filiz Arslan

Sha’ban 1442 / March 2021