Haak (Kashmiri Collard Greens)

Name: Haak (Kashmiri Collard Greens)
Ingredients: 2 tbsp. canola oil; 1 1⁄2 tsp. ground turmeric; 1 tsp. ground coriander; 1 tsp. ground fennel seed; 1⁄2 tsp. ground cumin; 1⁄4 tsp. ground fenugreek; 1⁄8 tsp. Kashmiri chile powder; 1⁄8 tsp. asafetida (optional); 1 lb. collard greens, 1/2" of stems trimmed, stems and leaves cut crosswise into 3" pieces; 1 (1 1/2") piece ginger, peeled and julienned; Kosher salt, to taste; 1 (1 1/2") piece jaggery or 1 tbsp. brown sugar; 4 cups cooked basmati rice

www.saveur.com

We based this recipe for garam masala-spiced greens on one in Kashmiri Cooking by Krishna Prasad Dar (Penguin, 1995).

View full recipe on www.saveur.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.saveur.com.

Share this recipe:

Cooking tools:

Pot
Stove
Measuring spoon
Measuring cup
Chef's knife
Cutting board
Peeler
Wooden spoon
Serving bowl

Ingredients

2 tbsp. canola oil
1 1⁄2 tsp. ground turmeric
1 tsp. ground coriander
1 tsp. ground fennel seed
1⁄2 tsp. ground cumin
1⁄4 tsp. ground fenugreek
1⁄8 tsp. Kashmiri chile powder
1⁄8 tsp. asafetida (optional)
1 lb. collard greens, 1/2" of stems trimmed, stems and leaves cut crosswise into 3" pieces
1 (1 1/2") piece ginger, peeled and julienned
Kosher salt, to taste
1 (1 1/2") piece jaggery or 1 tbsp. brown sugar
4 cups cooked basmati rice