Haak-Kashmiri Style Collard Greens

Submitted by Chef #928625

"A way of cooking collard greens from the Kashmir region of India.Spicy and strongly flavored by the mustard oil and asafetida .Please make sure to wash the greens very thoroughly as a lot of dirt and grit can be hiding in the creases-not to mention bugs!From World of the East Vegetarian Cooking by Madhur Jaffrey."

 

• Ready In: 1hr 10mins
• Ingredients: 7
• Yields: 2 cups
• Serves: 4-6

ingredients

• 1 3⁄4 lbs tender young collard greens, thoroughly soaked, washed, and dried
• 1⁄2 cup mustard oil
• 1⁄4 teaspoon asafoetida powder (only a pinch!)
• 1 1⁄4 teaspoons fine sea salt
• 5 small dried red chilies (Indian,or you may use chile arbol)
• 5 fresh green chilies (Indian,or use serranos)
• 3 1⁄2 cups water

directions

1. Wash the greens!Pat them dry and chop then coarsely.If you want a spicier dish, slice the chiles;if you would like a milder dish leave the dried chiles whole and split the fresh chiles down the middle lengthwise,leaving them intact by the stem end.
2. Heat the oil over medium heat;add asafetida and when it sizzles for 5 seconds add greens.Cover the pot for 10 seconds to wilt the greens.Remove cover,add salt and saute for 1 minute.Add chiles and water,cover,lower heat and simmer 1 hour.Serve hot.