Best 4 Kashmiri Style Collard Greens Recipes
Kashmiri-style collard greens, known as "Haakh" in the local Kashmiri language, is a traditional and beloved dish that showcases the unique culinary heritage of the Kashmir region. This dish holds a special place in Kashmiri cuisine, often served during special occasions and everyday meals alike. The vibrant green leaves of collard greens are celebrated for their robust flavor and nutritional value, making them a staple ingredient in Kashmiri cooking.
This article presents a collection of three distinct recipes that capture the essence of Kashmiri-style collard greens. Each recipe offers a unique take on this classic dish, ensuring that there's something to satisfy every palate. From the traditional "Haakh" recipe, which combines collard greens with aromatic spices and yogurt, to the innovative "Haakh Pulao" that blends collard greens with fragrant basmati rice, and the delightful "Haakh Yakhni," a rich stew featuring tender collard greens simmered in a yogurt-based sauce, these recipes provide a culinary journey through the diverse flavors of Kashmir.
KASHMIRI GREENS
This is a perfectly seasonal recipe, and you could substitute collard greens, spinach or kale depending on what is available at your local market. The addition of cumin and chiles helps the greens to really come alive.
Provided by Food Network
Yield 6
Number Of Ingredients 8
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.
AUTHENTIC KASHMIRI HAAK SAAG RECIPE | HOW TO COOK COLLARD GREENS
Authentic Kashmiri Haak saag recipe made in a typical kashmiri style using no elaborate ingredients.
Provided by blessmyfoodbypayal
Categories Main Course Side Dish
Number Of Ingredients 6
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
One of my cousins was married to a Kashmiri gentleman, and for the period when he was working at the United Nations in New York he had brought along a manservant. My cousin let me have him once a week to cook and clean. His repertoire was limited-he could only cook dishes he had learned from my cousin, such as this simple Kashmiri staple, which we loved. Soon he was making it week after week, and it remains one of our favorites. In Kashmir, collard-type greens and rice are eaten as commonly as beans and rice in Central America, the season for them lasting from spring (when the greens are tender) until the snows start to fall in early winter (when the greens get coarser). Note: Young greens will cook faster. So if you are using them, start with half the stock and add more if needed. Serve with rice and either a dal or a meat curry.
Yield serves 6
Number Of Ingredients 6
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.
HAAK-KASHMIRI STYLE COLLARD GREENS
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.
Provided by strangelittlebeast
Categories Collard Greens
Time 1h10m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- 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.
- 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.
Nutrition Facts : Calories 335.3, Fat 28.3, SaturatedFat 3.3, Sodium 773.2, Carbohydrate 19.5, Fiber 7.2, Sugar 6.3, Protein 6.3
Tips:
- Choose fresh collard greens: Look for collard greens that are deep green in color and have no signs of wilting or yellowing.
- Wash the collard greens thoroughly: Collard greens can be gritty, so it's important to wash them thoroughly before cooking. Rinse them under cold water and remove any tough stems.
- Cut the collard greens into bite-sized pieces: This will help them cook evenly.
- Use a large pot: Collard greens will wilt down a lot as they cook, so it's important to use a large pot so that they have plenty of room to cook.
- Season the collard greens well: Kashmiri-style collard greens are typically seasoned with a variety of spices, including cumin, coriander, and turmeric. Be sure to season the collard greens to taste.
- Cook the collard greens until they are tender: Collard greens can take a while to cook, so be patient. Cook them until they are tender but still have a bit of a bite to them.
- Serve the collard greens hot: Kashmiri-style collard greens are best served hot, with rice or roti.
Conclusion:
Kashmiri-style collard greens are a delicious and healthy dish that is easy to make. They are a great way to get your daily dose of vegetables, and they are also a good source of fiber and vitamins. If you are looking for a new and exciting way to cook collard greens, be sure to try this Kashmiri-style recipe.
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