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Haak

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course Main Dishes
Cuisine Jammu and Kashmir
Servings 4
Calories 84 kcal

Equipment

  • Heavy-based Pan

Ingredients
  

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: 4gSodium: 47mgCalcium: 581mgVitamin C: 88mgVitamin A: 12688IUSugar: 1gFiber: 10gPotassium: 544mgCalories: 84kcalSaturated Fat: 1gFat: 2gProtein: 8gCarbohydrates: 14gIron: 1mg
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