Kashmiri collard greens simmered simply in mustard oil with just a few whole spices, one of the most everyday, humble dishes in a Kashmiri household, eaten with plain rice almost daily.
Heat the mustard oil
Heat the mustard oil in a pot until it just stops smoking.
Temper the hing and chillies
Add the asafoetida and dried red chillies to the hot oil and let them sizzle for a few seconds.
0 minAdd the greens
Add the collard green leaves and water, season with salt, and stir once to submerge the leaves.
1 minSimmer until tender
Cover and simmer on low heat until the greens turn completely soft and the liquid reduces to a light broth.
Serve
Serve the haak hot with its broth, spooned over plain steamed rice.
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