Haak
Equipment
- Heavy-based Pan
Ingredients
- 1 tablespoon Vegetable oil
- Asafoetida pinch of
- 1/2 teaspoon Chilli powder
- 1 teaspoon Ginger ground
- 2 Red chillies dried
- 1 kg Collard greens
- 1 teaspoon succh bari or Kashmiri Garam Masala ground
- Salt
Instructions
- Heat the oil in a large, heavy-based pan over medium heat. Add the asafoetida and stir-fry for about 30 seconds, or until it dissolves.
- Add the chilli powder, ground ginger, and dried red chillies and stir-fry for 10 seconds, then add the leafy greens. Crumble over the succh bari or Kashmiri Garam Masala and stir.
- Reduce the heat to low, cover, and cook for about 15 minutes. Don't let all the moisture evaporate, as the dish should have a little sauce. Adjust the seasoning.
- In Kashmir, collard greens are called haak. Collard greens are similar to kale and spring greens so use them instead if you cannot find collard greens.
Nutrition
Serving: 4gCalories: 84kcalCarbohydrates: 14gProtein: 8gFat: 2gSaturated Fat: 1gSodium: 47mgPotassium: 544mgFiber: 10gSugar: 1gVitamin A: 12688IUVitamin C: 88mgCalcium: 581mgIron: 1mg
Tried this recipe?Let us know how it was!