Haak-Kashmiri Style Collard Greens

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
Serves:
Yields:
Units:

ingredients

  • 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

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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"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."
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  1. strangelittlebeast
    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.
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