Haak Kashmiri Style Collard Greens Recipes

HAAK-KASHMIRI STYLE COLLARD GREENS

Steps:

• 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.

AUTHENTIC KASHMIRI HAAK SAAG RECIPE | HOW TO COOK COLLARD GREENS

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.