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Kashmiri Collard Greens (Haak)

Kashmiri collards

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 1⁄2" piece ginger, peeled and
   julienned

Kosher salt, to taste
1 1⁄2" piece jaggery or 1 tbsp. brown
   sugar

4 cups cooked basmati rice

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.

Recipe and photo from Saveur

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