Kashmir Haak Kashmiri Collard Green Asafoetida Mustard Oil

Method

1. 1

   Wash haak leaves thoroughly in 3 changes of cold water.

2. 2

   Tear into large pieces — haak is traditionally cooked in large pieces, not finely chopped.

3. 3

   Heat 3 tbsp mustard oil to smoking in a large pot.

4. 4

   Reduce to medium. Add dried red chillies.

5. 5

   Sizzle 20 seconds. Add asafoetida. Stir 5 seconds.

6. 6

   Add all the haak at once. Press down with a ladle — the pot will be overflowing.

7. 7

   Add turmeric. Add 1 cup water. Cover immediately to create steam.

8. 8

   Cook on medium 5 minutes. Uncover and turn the leaves.

9. 9

   Cover again. Cook 8 to 10 more minutes until leaves are completely wilted, soft and deep green.

10. 10

    Most water should have evaporated.

11. 11

    Season with salt. Serve with steamed rice.