Kashmir Haak Kashmiri Collard Green Asafoetida Mustard Oil

Ingredients

• 500g haak (Kashmiri collard greens — look for haak at Indian or Pakistani stores; substitute with kale or large-leaf mustard greens)
• 3 tbsp mustard oil
• 1/4 tsp asafoetida
• 2 dried red chillies
• 1/4 tsp turmeric
• 1 cup water
• Salt to taste

Method

1. Wash haak leaves thoroughly in 3 changes of cold water.
2. Tear into large pieces — haak is traditionally cooked in large pieces, not finely chopped.
3. Heat 3 tbsp mustard oil to smoking in a large pot.
4. Reduce to medium. Add dried red chillies.
5. Sizzle 20 seconds. Add asafoetida. Stir 5 seconds.
6. Add all the haak at once. Press down with a ladle — the pot will be overflowing.
7. Add turmeric. Add 1 cup water. Cover immediately to create steam.
8. Cook on medium 5 minutes. Uncover and turn the leaves.
9. Cover again. Cook 8 to 10 more minutes until leaves are completely wilted, soft and deep green.
10. Most water should have evaporated.
11. Season with salt. Serve with steamed rice.