Haak (Kashmiri Collard Greens)

Haak is to Kashmir what potatoes are to Austria – eaten almost every day with rice. The leaves are cooked whole in water with mustard oil, green chillies and asafoetida until soft but still bright green. Austrian Grünkohl or Schwarzkohl works wonderfully.

Video by Raina’s Kitchen on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 10 min
• Cook 25 min
• Vegan · gluten-free · Mild
• Famous in Jammu & Kashmir

Ingredients

• 500 g collard greens, kale or Schwarzkohl, thick stems removed
• 3 tbsp mustard oil
• 1 pinch asafoetida
• 3 green chillies, slit
• 2 dried red chillies
• 3 garlic cloves (optional)
• 1 tsp salt
• 400 ml water

Method

1. Wash the leaves and leave them whole or cut in half.
2. Heat the mustard oil until it smokes, cool slightly, add asafoetida, red chillies and garlic.
3. Add the water, salt and green chillies and bring to a boil.
4. Add the leaves, cover and simmer 15–20 minutes until tender. Serve with plain rice and a Kashmiri curry.

Tip: Don't cover the pot tightly for the first minutes – the leaves stay greener.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.