AUTHENTIC KASHMIRI HAAK SAAG RECIPE | HOW TO COOK COLLARD GREENS
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
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.
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.
Provided by strangelittlebeast
Categories Collard Greens
Time 1h10m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 335.3, Fat 28.3, SaturatedFat 3.3, Sodium 773.2, Carbohydrate 19.5, Fiber 7.2, Sugar 6.3, Protein 6.3
BRAISED KASHMIRI GREENS
_**>Editor's note:** The recipe and introductory text below are adapted from Floyd Cardoz's book,_ **One Spice, Two Spice**. _The dish is also part of a special menu Chef Cardoz created for Epicurious's [Wine.Dine.Donate](/articlesguides/entertaining/winedinedonate) program._ I first visited Kashmir, up in the mountains of northern India, when I was in my late teens, and the food made a huge impression. Although the cuisine is most famous for its meat dishes and Persian-inspired rice pilafs, the treatment of greens is exceptional as well. In Kashmir, this dish is made with kohlrabi greens in season, but it is equally delicious when made with any hearty braising greens such as collards, chard (the colored varieties are very pretty), mustard greens, and/or turnip greens. Bok choy and pea shoots are good additions to the mix.
Provided by Floyd Cardoz
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Discard the tough stems from the greens. Chop the tender stems and set aside, then roughly chop the leaves.
- Heat the oil in a large, wide pot over moderately high heat until it shimmers, and add the asafetida and cumin seeds. Cook, stirring, until the spices are fragrant, about 1 1/2 minutes. Add the shallots, ginger, and chile, and cook, stirring, until the shallots are translucent, about 3 to 4 minutes. Add the stems of the greens and salt to taste, then cook, stirring, for 1 minute. Add the greens and cook, tossing occasionally with tongs, until just tender, about 20 minutes. Discard the chile and season with salt and pepper to taste.
KASHMIRI-STYLE COLLARD GREENS
One of my cousins was married to a Kashmiri gentleman, and for the period when he was working at the United Nations in New York he had brought along a manservant. My cousin let me have him once a week to cook and clean. His repertoire was limited-he could only cook dishes he had learned from my cousin, such as this simple Kashmiri staple, which we loved. Soon he was making it week after week, and it remains one of our favorites. In Kashmir, collard-type greens and rice are eaten as commonly as beans and rice in Central America, the season for them lasting from spring (when the greens are tender) until the snows start to fall in early winter (when the greens get coarser). Note: Young greens will cook faster. So if you are using them, start with half the stock and add more if needed. Serve with rice and either a dal or a meat curry.
Yield serves 6
Number Of Ingredients 6
Steps:
- Wash the collard greens and then remove their stems and coarse central veins. Stack 6-7 leaves on top of each other and roll them up lengthways. Cut crossways to get 1/2-inch ribbons. Now cut lengthways to get 1/2-inch pieces.
- Pour the oil into a large pot and set over medium-high heat. When hot, put in the asafetida and the chilies. As soon as the chilies darken, a matter of seconds, take the pan off the heat briefly to add the greens and the stock. Put the pan back on the heat and bring to a boil. Cover, turn heat to medium low, and cook 30-40 minutes or until greens are tender. Remove cover and taste. Seasoned stock may require only 1/2 teaspoon salt. Add what is needed. Turn the heat to medium high and boil away most of the liquid. If you are eating the greens with rice, you may want to save some extra juice to moisten it adequately.
KICKING SOUTHERN STYLE COLLARD GREENS
Make and share this Kicking Southern Style Collard Greens recipe from Food.com.
Provided by lizlewis20
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large pot of medium high heat. Add bacon, cook until crisp and remove from pan. Crumble and return to pan.
- Add onion and cook with bacon until tender, about 5 minutes.
- Add garlic and cook until fragrant.
- Add collard greens, cook until they start to wilt.
- Add chicken broth, salt, and pepper.
- Bring to boil, reduce hit, and simmer for about 45 minutes (until greens are tender).
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- Toss in salt, baking soda, and asafoetida if using; stir till completely dissolved. Add haak to the saucepan and press down with a spatula. Bring the water back to a boil and continue to press down with a spatula or large spoon. It is important that the haak stays submerged in the water. Continue cooking for about 15 minutes, stirring and pushing haak down occasionally so that it remains submerged.
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