Haak Saag Recipes

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.

INDIAN SAAG

Steps:

• In a large skillet or wok, melt butter over medium-high heat, and cook and stir cumin seed, chile pepper, garlic, and turmeric until fragrant, about 2 minutes.
• Stir in the chopped mustard greens and spinach a little at a time, adding the tougher parts first (the stems and thicker leaves). Continue to add greens, and cook and stir until all greens have been added and all are thoroughly wilted. Stir in the cumin, coriander, and salt. Cover; reduce heat and simmer until greens are tender, about 10 minutes, adding water as needed to keep the greens moist.

MAKE-AHEAD MEAL 3 MINUTE STEAK HOAGIES WITH HOMEMADE STEAK SAUCE

Steps:

• For the make-ahead sauce: In food processor bowl, combine the shallot, chile, garlic, bay leaves, mustard seed, sherry, Worcestershire sauce, and peppercorns, process into a smooth paste. Place the flavor paste in a pot and combine with the ketchup, soy, and stock. Bring the mixture to a boil, reduce the heat to a simmer and cook 30 minutes. Cool and refrigerate for make-ahead meal.
• Preheat the oven to 325 degrees F to crisp the bread.
• Reheat the sauce over medium-low heat.
• Place the flank steak in the freezer 5 minutes or until cold. Remove and shred or cut the cold flank steak against the grain. Throw the bread in the oven to crisp it up. In a skillet, heat the high-temperature oil over high heat until it smokes. Add the meat and toss 2 minutes. Turn off the heat and combine with warm sauce. Cut the rolls open and stuff the hoagies with spicy greens and hot-n-saucy steak.