Kosu Xaak

1. 1
   prep · ~10 min

   Clean and chop the colocasia leaves.

   1.Select tender colocasia leaves with thin stems; avoid older, fibrous ones.

   2.Wash leaves and stems thoroughly under running water to remove all dirt and grit.

   3.Remove any tough fibers from the stems by peeling lightly with your fingers.

   4.Chop the leaves and stems together into small, uniform pieces.

   TIPRub a little mustard oil on your hands before handling colocasia to prevent itchiness from the oxalate crystals.
2. 2
   boil · ~11 min

   Boil the chopped greens until tender.

   1.Place the chopped colocasia leaves and stems in a saucepan with water.

   2.Add half the salt, cover, and bring to a boil over medium heat.

   3.Cook until the greens are soft and the stems are tender, about 10 minutes.

   4.Drain any excess water and set aside. Do not squeeze the greens.

   TIPProperly cooked colocasia loses its scratchy, itchy quality — if it still feels slightly harsh on the tongue, cook it a few minutes longer.
3. 3
   saute · ~2 min

   Sauté the garlic and chili in mustard oil.

   1.Heat mustard oil in a frying pan over medium heat until it just reaches its smoking point.

   2.Reduce the heat to low and add the crushed garlic.

   3.Sauté until the garlic turns light golden and fragrant, about 30 seconds.

   4.Add the slit green chilies and stir for a few seconds.

   TIPLetting mustard oil reach its smoking point and then cooling slightly removes its raw pungency and gives the dish its characteristic Assamese flavor.
4. 4
   saute · ~7 min

   Stir-fry the boiled greens with the tempering.

   1.Add the drained boiled colocasia to the pan with the garlic and chili.

   2.Sprinkle in the remaining salt and mix well to combine.

   3.Stir-fry over medium heat, mashing lightly with the back of the spatula, until any remaining moisture evaporates and the greens look glossy, about 5 to 7 minutes.

   4.Remove from heat.

   TIPMashing the greens lightly while stir-frying blends all the textures — the stems soften further and the leaves absorb the garlic-infused oil beautifully.
5. 5
   serve

   Serve hot with rice and lemon wedges.

   Transfer the Kosu Xaak to a serving bowl. Squeeze a wedge of fresh lemon over the top just before eating. Serve alongside steamed rice and a bowl of dal for a simple, satisfying Assamese meal.

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