Kashmiri Greens Food

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.

KASHMIRI-STYLE COLLARD GREENS

Steps:

• Wash the collard greens and then remove their stems and coarse central veins. Stack 6-7 leaves on top of each other and roll them up lengthways. Cut crossways to get 1/2-inch ribbons. Now cut lengthways to get 1/2-inch pieces.
• Pour the oil into a large pot and set over medium-high heat. When hot, put in the asafetida and the chilies. As soon as the chilies darken, a matter of seconds, take the pan off the heat briefly to add the greens and the stock. Put the pan back on the heat and bring to a boil. Cover, turn heat to medium low, and cook 30-40 minutes or until greens are tender. Remove cover and taste. Seasoned stock may require only 1/2 teaspoon salt. Add what is needed. Turn the heat to medium high and boil away most of the liquid. If you are eating the greens with rice, you may want to save some extra juice to moisten it adequately.

BRAISED KASHMIRI GREENS

Steps:

• Discard the tough stems from the greens. Chop the tender stems and set aside, then roughly chop the leaves.
• Heat the oil in a large, wide pot over moderately high heat until it shimmers, and add the asafetida and cumin seeds. Cook, stirring, until the spices are fragrant, about 1 1/2 minutes. Add the shallots, ginger, and chile, and cook, stirring, until the shallots are translucent, about 3 to 4 minutes. Add the stems of the greens and salt to taste, then cook, stirring, for 1 minute. Add the greens and cook, tossing occasionally with tongs, until just tender, about 20 minutes. Discard the chile and season with salt and pepper to taste.

KASHMIRI GREENS

Steps:

• Discard the tough stems from the greens. Chop the tender stems and set aside, then roughly chop the leaves.
• Heat the oil in a 4-quart pot over moderately high heat until it shimmers and add the asafetida and cumin seeds. Cook, stirring until the spices are fragrant, about 1 1/2 minutes. Add the shallots, ginger, and chile and cook, stirring, until the shallots are translucent, about 3 to 4 minutes. Add the stems of the greens and salt to taste, then cook, stirring, for 1 minute. Add the greens and cook, tossing occasionally with tongs, until just tender, 15 to 20 minutes. Discard the chile and season with salt and pepper to taste.