HAAK-KASHMIRI STYLE COLLARD GREENS
A way of cooking collard greens from the Kashmir region of India.Spicy and strongly flavored by the mustard oil and asafetida .Please make sure to wash the greens very thoroughly as a lot of dirt and grit can be hiding in the creases-not to mention bugs!From World of the East Vegetarian Cooking by Madhur Jaffrey.
Provided by strangelittlebeast
Categories Collard Greens
Time 1h10m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Wash the greens!Pat them dry and chop then coarsely.If you want a spicier dish, slice the chiles;if you would like a milder dish leave the dried chiles whole and split the fresh chiles down the middle lengthwise,leaving them intact by the stem end.
- Heat the oil over medium heat;add asafetida and when it sizzles for 5 seconds add greens.Cover the pot for 10 seconds to wilt the greens.Remove cover,add salt and saute for 1 minute.Add chiles and water,cover,lower heat and simmer 1 hour.Serve hot.
Nutrition Facts : Calories 335.3, Fat 28.3, SaturatedFat 3.3, Sodium 773.2, Carbohydrate 19.5, Fiber 7.2, Sugar 6.3, Protein 6.3
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