Ingredients for 6 servings:
1. 8 tablespoons unsalted butter
2. 1 large onion, coarsely chopped
3. 1 1/4 teaspoons fine sea salt
4. 1/4 cup plus 2 tablespoons tomato paste
5. 2 teaspoons crushed red pepper flakes, Turkish or other, (or more) to taste
6. 8 cups water
7. 2 cups dried sweet corn
8. 2 cups dried pinto beans, or borlotti, soaked overnight in water to cover and drained
9. 1 1/2 lbs collard greens, washed, rough stems removed, coarsely chopped
10. red pepper flakes, for serving

Directions:
1. Melt the butter in a large pot over medium-low heat. Add the onion and salt and cook until the onion is almost translucent, about 8 minutes.
2. Add the tomato paste and red pepper flakes and sauté until the onions are coated with the paste and begin to wilt, about 5 minutes.
3. Add the water, corn, and drained soaked beans and bring to a boil. Then reduce the heat and cook, partially covered, at a low simmer until the beans and corn are almost tender, 45 minutes to 1½ hours depending on the age and type of your beans. If necessary add more water ½ cup at a time while the soup cooks.
4. Add the collard greens, bring the soup back to a boil, and then simmer, partially covered, until the greens are tender but not mushy, about 30 minutes. Serve hot, passing red pepper flakes at the table.
5. Recipe courtesy of ISTANBUL & BEYOND by Robyn Eckhardt.
6. Get the book here: https://www.amazon.com/Istanbul-Beyond-Exploring-Diverse-Cuisines/dp/0544444310/.

Enjoy your meal!