Haak
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Kashmiri collard greens cooked simply in mustard oil with hing and green chillies, eaten almost every day with rice.
Region: Kashmir valleyOccasion: Everyday mealTime: 25 minServes: 4Vegan
Ingredients
- 500 g haak (Kashmiri collard greens)
- 2 tbsp mustard oil
- A pinch of hing
- 2–3 dried red chillies or green chillies
- Salt to taste
- 2 cups water
Method
- Wash the haak leaves well. Keep them whole or tear large ones in half; the tender stems can be split and added too.
- Heat the mustard oil until it smokes lightly, then cool slightly and add hing and chillies.
- Add the leaves, salt and water.
- Cover and cook on medium heat for 15–20 minutes until the leaves are soft but still green.
- Serve with steamed rice.
History
Haak is grown in nearly every kitchen garden in Kashmir, including the floating gardens of Dal Lake.
Significance
Haak and rice is the everyday meal of Kashmir. Families also dry the greens in autumn to eat through the long winter.