Haak (Kashmiri Collard Greens)

Name: Haak (Kashmiri Collard Greens)
Total time: PT0D0H0M
Yield: serves 4-6
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

Serves
serves 4-6

TODD COLEMAN

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

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

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Instructions

Step 1

Heat oil in a 6-qt. pot over medium heat. Add turmeric, coriander, fennel, cumin, fenugreek, chile powder, and asafetida; cook, stirring constantly, until fragrant, about 2 minutes. Add collard greens and ginger, season with salt, and stir to coat greens in spices. Add 3 cups water, cover, and bring to a boil. Reduce heat to medium-low; simmer until collard greens are tender, about 40 minutes. Stir in jaggery until dissolved and divide collards between serving bowls; serve with rice and some of the cooking liquid.