12 May

Kashmiri Haak.

Haak is a daily dish in Kashmir. Collard greens are slowly cooked in water for half an hour to one hour till tender. Haak is rich in nutrients and generally eaten with plain steamed rice. Here, the recipe for haak is quite simple, fast and flavorful without too many ingredients.
Makes: 3 – 4 Servings


Collard Greens 1 Bunch
Red Chilli Flakes 1 – 1 1/2 tsps
Salt to taste
Mustard Oil 1 tbsp

Method of preparation:

Remove tougher center stalks and wash collard greens thoroughly.
Roll all the collard leaves together and finely shred them (about 2 cups packed).

Heat mustard oil in a wide pan, add collard greens, half a cup of water and salt.
Cook covered on medium low heat until collard greens turns tender with little crunch.
Add more water if necessary and cook covered till done.
Uncover, stir in red chilli flakes and fry for a minute.
Serve hot over plain steamed rice.
Notes: Make sure to cook the collard greens right.

Suggestions: If collard greens are too raw, add few tbsps of water and cook covered till done.
Variations: For variations of haak, add sliced onions or green onions, ginger, garlic, tomato, cloves, yellow mustard seeds, asafoetida, garam masala etc… Substitute collard greens with kale or beet greens or other greens if desired.
Other Names: Kashmiri Haak, Stir Fried Collard Greens.

2 Responses to “Haak”

  1. durriya May 18, 2009 at 4:22 am #

    what is kashmiri haak[collard green] in hindi

    • anusharaji May 18, 2009 at 10:00 am #

      from wikipedia
      collard greens are called maunje

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