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A simple, soulful Kashmiri dish made with tender collard greens simmered in a light, flavorful broth of mustard oil, asafoetida, and dried red chilies. A true taste of Kashmiri home cooking, best enjoyed with hot steamed rice.
For 4 servings
Prepare the Greens: Thoroughly wash the haak leaves under cold running water to remove all dirt and grit. Roughly chop the leaves and their tender stems into large, bite-sized pieces. Set aside.
Prepare the Tempering (Tadka): Heat the mustard oil in a heavy-bottomed pot or pressure cooker over medium-high heat. Wait for it to become very hot and just start to smoke lightly (about 2-3 minutes). This step is crucial to mellow its pungency. Turn off the heat and let the oil cool for 30 seconds.
Sizzle the Spices: With the heat off, carefully add the hing and the broken dried red chilies to the hot oil. They will sizzle immediately and release their aroma.
Wilt the Greens: Immediately add all the chopped haak to the pot. The pot will seem very full. Using tongs or a large spoon, toss the greens for 1-2 minutes to coat them with the spiced oil. They will begin to wilt down significantly.
Simmer or Pressure Cook: Add the water, salt, baking soda, and optional sonth. Stir well. For pot cooking, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the stems are tender. For pressure cooking, secure the lid and cook for 2-3 whistles on medium heat.
Serve: Once cooked, check the seasoning and adjust the salt if needed. The dish should be soupy. Serve hot in bowls with its broth, alongside steamed rice for a complete Kashmiri meal.
A simple, soulful Kashmiri dish made with tender collard greens simmered in a light, flavorful broth of mustard oil, asafoetida, and dried red chilies. A true taste of Kashmiri home cooking, best enjoyed with hot steamed rice.
This kashmiri recipe takes 30 minutes to prepare and yields 4 servings. At 139.63 calories per serving with 3.97g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side_dish.
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For a different flavor profile, add 2-3 cloves of lightly crushed garlic along with the red chilies during the tempering.
To make it a heartier dish, add 100g of cubed paneer in the last 5 minutes of cooking.
While not traditional, you can make a similar dish with spinach (palak) or kale. Note that cooking times will be shorter for spinach.
Collard greens are an excellent source of Vitamin K, crucial for bone health and blood clotting, as well as Vitamin A and Vitamin C, which support vision and immune function.
This dish is packed with fiber, which aids in digestion, promotes a healthy gut microbiome, and helps in maintaining stable blood sugar levels.
The fiber in collard greens can help lower cholesterol levels. Additionally, mustard oil contains beneficial monounsaturated and polyunsaturated fats.
The high Vitamin C content in collard greens acts as a powerful antioxidant, helping to strengthen the immune system and protect the body against infections.
Haak is the Kashmiri name for collard greens. It is a staple leafy vegetable in Kashmiri cuisine, known for its robust flavor and nutritional benefits.
Yes, Haak Saag is very healthy. It is low in calories and rich in dietary fiber, Vitamin K, Vitamin A, and Vitamin C. The use of minimal spices and simple cooking methods retains most of its nutrients.
One serving of Haak Saag contains approximately 135-145 calories, making it a light and nutritious option.
You can, but for the authentic, traditional Kashmiri flavor, mustard oil is highly recommended. Its pungent notes are a signature part of the dish. If you must substitute, use a neutral oil like sunflower oil.
A small pinch of baking soda is a traditional trick used to help the greens retain their vibrant green color during the cooking process. It is optional but recommended.
Store leftover Haak Saag in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
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