Discover the vibrant flavors of Kashmiri cuisine with our delectable Hak Kashmiri Collard Greens! This dish, bursting with the earthy goodness of collard greens and infused with aromatic spices, is not just a feast for the palate but also a healthy addition to your meal repertoire. Whether you're a seasoned cook or a culinary novice, this recipe promises to elevate your dining experience with its simplicity and rich taste. Ready to impress your family and friends? Dive into our easy-to-follow recipe and unlock the secrets of this traditional Kashmiri delicacy!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Kashmiri
Serves: 4 servings
Ingredients
- 1 bunch collard greens
- 2 tablespoons mustard oil
- 1 teaspoon cumin seeds
- 1 onion, sliced
- 2 cloves garlic, minced
- Salt to taste
- Red chili powder to taste
Instructions
- Begin by thoroughly washing the collard greens under running water to remove any dirt or grit. Shake off excess water and set aside.
- Remove the tough stems from the collard greens and chop the leaves into bite-sized pieces. Set the chopped greens aside.
- In a large pan or wok, heat 2 tablespoons of mustard oil over medium heat. Allow the oil to heat until it shimmers slightly, indicating it's ready for cooking.
- Add 1 teaspoon of cumin seeds to the hot oil. Sauté the seeds for about 30 seconds until they become fragrant and start to sizzle.
- Next, add the sliced onion to the pan. Cook the onions, stirring occasionally, for about 5-7 minutes or until they become translucent and lightly golden.
- Once the onions are cooked, add the minced garlic and sauté for an additional 1-2 minutes until the garlic is fragrant but not burnt.
- Now, add the chopped collard greens to the pan. Stir well to combine the greens with the onion and garlic mixture.
- Season the collard greens with salt to taste and sprinkle red chili powder according to your heat preference. Stir everything together to ensure the greens are evenly coated with the spices.
- Cover the pan with a lid and reduce the heat to low. Allow the collard greens to cook for about 20-25 minutes, stirring occasionally, until they are tender and have wilted down.
- Once the collard greens are cooked to your desired tenderness, remove the lid and give them a final stir. Taste and adjust seasoning if necessary.
- Serve the Hak Kashmiri Collard Greens hot as a side dish with rice or flatbread. Enjoy your delicious and nutritious meal!
Tips
- Choosing Collard Greens: Look for fresh, vibrant collard greens with no yellowing or wilting. The fresher the greens, the better the flavor and texture of your dish.
- Mustard Oil: This recipe calls for mustard oil, which adds a distinct flavor. If you can't find it, you can substitute with vegetable or olive oil, but the taste will differ slightly.
- Adjusting Spice Levels: Feel free to adjust the amount of red chili powder based on your heat tolerance. Start with a small amount and increase to your preference.
- Cooking Time: Keep an eye on the collard greens while they cook. If you prefer them more tender, you can add a splash of water to the pan and cover it for a few more minutes.
- Serving Suggestions: Hak Kashmiri Collard Greens pairs wonderfully with steamed rice or warm flatbreads. Consider serving it alongside a protein dish for a balanced meal.
- Leftovers: If you have leftovers, store them in an airtight container in the refrigerator. They can be reheated the next day and still taste great!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 8g
Protein: 4g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
