Haak-Kashmiri Style Collard Greens |
|
 |
Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
|
A way of cooking collard greens from the Kashmir region of India.Spicy and strongly flavored by the mustard oil and asafetida .Please make sure to wash the greens very thoroughly as a lot of dirt and grit can be hiding in the creases-not to mention bugs!From World of the East Vegetarian Cooking by Madhur Jaffrey. Ingredients:
1 3/4 lbs tender young collard greens, thoroughly soaked, washed, and dried |
1/2 cup mustard oil |
1/4 teaspoon asafetida powder (only a pinch!) |
1 1/4 teaspoons fine sea salt |
5 small dried red chilies (indian,or you may use chile arbol) |
5 fresh green chilies (indian,or use serranos) |
3 1/2 cups water |
Directions:
1. Wash the greens!Pat them dry and chop then coarsely.If you want a spicier dish, slice the chiles;if you would like a milder dish leave the dried chiles whole and split the fresh chiles down the middle lengthwise,leaving them intact by the stem end.
2. Heat the oil over medium heat;add asafetida and when it sizzles for 5 seconds add greens.Cover the pot for 10 seconds to wilt the greens.Remove cover,add salt and saute for 1 minute.Add chiles and water,cover,lower heat and simmer 1 hour.Serve hot.
|
|