Haak-Kashmiri Style Collard Greens

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READY IN: 1hr 10mins
SERVES: 4-6
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
  • 1 34
    lbs tender young collard greens, thoroughly soaked, washed, and dried
  • 12
    cup mustard oil
  • 14
    teaspoon asafoetida powder (only a pinch!)
  • 1 14
    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 12
    cups water
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DIRECTIONS

  • 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.
  • 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.
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