Kashmiri Collard Greens Recipe
Popularly known as 'Haakh-Saag', this dish is another one of the precious gifts of Jammu & Kashmir to the world. Prepared using Kashmiri collard leaves, this dish resembles the popularly consumed saag but is very different in taste and texture. It is also one of the easiest recipes to prepare at home.
Kashmiri Collard Greens Recipe
Ingredients:
Recipe :
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Step 1 Rinse collard leaves
Rinse the collard leaves carefully and keep them aside in a separate bowl for some time. Let the leaves dry.
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Step 2 Put the leaves and asafoetida in pressure cooker
Now, heat the oil in a pressure cooker on a medium flame. Once hot, put asafoetida and let it crackle for some time. Now, pour the green leaves in the utensil and cover it immediately using a lid.
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Step 3 Add salt once leaves are glossy and tender
After two whistles, uncover the lid and check if the leaves appear glossy and tender. If they do, add salt as per your taste and stir it well while on medium flame.
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Step 4 Add chillies and pepper to greens
Add green chilies, red pepper and two cups of water in the pressure cooker. Mix well and cover using the lid and let it boil on low flame for sometime till the greens are cooked well. Remove the lid after sometime and give a good stir to the mixture inside it. Make sure you leave some gravy in the end. Transfer it in a bowl and serve it with steamed rice.
