Authentic Kashmiri Haak Saag Recipe How To Cook Collard Greens

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AUTHENTIC KASHMIRI HAAK SAAG RECIPE | HOW TO COOK COLLARD GREENS



Authentic Kashmiri Haak saag recipe | how to cook collard greens image

Authentic Kashmiri Haak saag recipe made in a typical kashmiri style using no elaborate ingredients.

Provided by blessmyfoodbypayal

Categories     Main Course     Side Dish

Number Of Ingredients 6

1 kg/2.2 Lb Haak Saag/Collard Greens
1/4 Cup Mustard oil
1/8 tsp Asafoetida/hing
2 Green chillies
Salt to taste
4 cup water (800 ml)

Steps:

  • wash haak saag very well, as elaborated in the beginning of this post.
  • Separate the green leaves from the stems. Don't chop the leaves as they are traditionally cooked leaving them big.
  • Take mustard oil in a wide pan/kadai and let oil smoke first.
  • The oil must have become extremely hot. Off the heat so that the temperature of oil comes down a bit. Otherwise what you are going to add next will burn immediately.
  • Add asafoetida and green chillies.
  • Now add haak saag, salt and water.
  • Let saag cook on moderate heat. Do note that don't cover the pan/kadai with a lid.
  • Keep stirring at intervals. As there's much water in pan, so you really don't need to stir it quite often.
  • After 30-35 minutes, when the haak saag turns soft and tender enough to eat, off the heat.
  • Haak saag is ready.
  • Serve hot.

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