Haak (Kashmiri Collard Greens)

by0| PUBLISHED Oct 7, 2010 4:00 AM
Haak (Kashmiri Collard Greens)
Ginger, chile powder, fennel seed, and turmeric add complex flavor to these tender collards. Get the recipe for Kashmiri Collard Greens (Haak) ». Todd Coleman

We based this recipe for garam masala-spiced greens on one in Kashmiri Cooking by Krishna Prasad Dar (Penguin, 1995).

Yield: serves 4-6


  • 2 tbsp. canola oil
  • 1 <sup>1</sup>⁄<sub>2</sub> tsp. ground turmeric
  • 1 tsp. ground coriander
  • 1 tsp. ground fennel seed
  • <sup>1</sup>⁄<sub>2</sub> tsp. ground cumin
  • <sup>1</sup>⁄<sub>4</sub> tsp. ground fenugreek
  • <sup>1</sup>⁄<sub>8</sub> tsp. Kashmiri chile powder
  • <sup>1</sup>⁄<sub>8</sub> tsp. asafetida (optional)
  • 1 lb. collard greens, 1/2" of stems trimmed, stems and leaves cut crosswise into 3" pieces
  • 1 (1 1/2") piece ginger, peeled and julienned
  • Kosher salt, to taste
  • 1 (1 1/2") piece jaggery or 1 tbsp. brown sugar
  • 4 cups cooked basmati rice


  • Heat oil in a 6-qt. pot over medium heat. Add turmeric, coriander, fennel, cumin, fenugreek, chile powder, and asafetida; cook, stirring constantly, until fragrant, about 2 minutes. Add collard greens and ginger, season with salt, and stir to coat greens in spices. Add 3 cups water, cover, and bring to a boil. Reduce heat to medium-low; simmer until collard greens are tender, about 40 minutes. Stir in jaggery until dissolved and divide collards between serving bowls; serve with rice and some of the cooking liquid.