Haak Saag

1. 1
   prep · ~5 min

   Prepare the greens.

   1.Trim the tough stems from the collard greens.

   2.Wash the leaves very well to remove any grit.

   3.Roughly chop the leaves into large pieces.
2. 2
   temper · ~2 min

   Heat the mustard oil and add asafoetida.

   Warm the mustard oil in a deep pan over medium heat until it reaches a light smoke point, then lower the heat and add the asafoetida.

   TIPHeating mustard oil well first softens its sharp raw flavor.
3. 3
   boil · ~2 min

   Add the greens, chilies, salt, and water.

   1.Add the chopped collard greens to the pan.

   2.Add the slit green chilies and salt.

   3.Pour in the water and stir once to settle the greens.
4. 4
   simmer · ~15 min

   Cook until the greens turn tender.

   Cover and cook on low heat until the collard greens are soft and the liquid reduces but does not dry out completely. Stir once or twice during cooking.

   TIPKeep the dish moist; Haak Saag should have a little cooking liquid left at the end.
5. 5
   serve

   Serve hot.

   Spoon the Haak Saag into bowls and serve hot with steamed rice.

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