Kashmiri Haak Saag (Collard Greens) Recipe

The Kashmiri word ‘haak’ literally means ‘greens.’ The Hindi word ‘saag’ is often used as an equivalent for haak. The dish, both vegan and glutten free, is traditionally associated with the Pandit community however is enjoyed by all Kasmiris. The leaves of Haak Saag are dark green, heart-shaped, and have a slightly glossy appearance

Yields: 3-4 servings 

Prep time: 15-20 minutes (includes cleaning & chopping) 

Cook time: 30 minutes

Ingredients:

• 250gms haak or collard greens (leaves and soft stems)
• 2 tablespoons Pathavi Farms 100% natural mustard oil
• 1 tablespoon finely chopped garlic
• 1 pinch asafetida (hing), optional
• 2-3 dried Kashmiri red chilies, whole
• 1/2 cup water, plus more as needed
• Salt to taste

 

Instructions:

1. Prepare the Greens: Thoroughly wash and drain the haak (collard greens). Finely chop both the leaves and any soft stems. Set aside.
2. Heat Mustard Oil: Heat 2 tablespoons of Pathavi Farms 100% natural mustard oil in a heavy-bottomed wok or kadai over medium-high heat until it begins to smoke. As it reaches its smoking point, a piercing, golden aroma unfurls, clearing the senses and promising a meal of bold, unadulterated flavor.
3. Temper Spices: Once the smoking subsides, reduce heat slightly and add the whole dried Kashmiri red chilies. Let them temper for 10-15 seconds until aromatic and slightly darker.
4. Add Aromatics: Immediately add the asafetida (if using) and let it sizzle for 2-3 seconds (be careful not to burn it). Then, add the finely chopped garlic and sauté for 30 seconds until fragrant.
5. Cook Greens: Add the haak to the wok. Stir well to coat the greens with the oil and spices. Cook on medium-high heat for 3-4 minutes, stirring frequently, until the greens begin to wilt significantly.
6. Season: Add salt to taste. Stir well for another minute to combine. Remember greens shrink a lot, so start with a little less salt.
7. Simmer: Add 1/2 cup of water. Bring to a gentle boil, then reduce the heat to low, cover the wok, and let it simmer for 15-20 minutes, or until the greens are very tender. Stir occasionally to prevent sticking.
8. Adjust Consistency: Check for tenderness. If you prefer a more 'soupy' consistency, add a little more hot water at this stage.

Serve hot with plain boiled rice, or enjoy as a comforting soup.

Diptankar's Pro-Tips:

• For a brighter green color and slightly faster cooking, add a tiny pinch (about 1/4 teaspoon) of baking soda when you add the chopped greens to the wok.
• For a spicier kick, you can substitute the dried red chilies with 1-2 slit green chilies, or use both for a combination of flavor and heat.