Kashmiri Haak with Mustard Oil
Tender collard greens wilted with garlic and spiced with asafoetida and mustard seeds in a single skillet. A true Kashmir staple that hits the table in 10 minutes.
- Total time
- 10 min
- Servings
- 2
- Calories
- 145
- Protein
- 4g
Ingredients
- 1 lb collard greens, washed and roughly chopped
- 3 tbsp mustard oil
- 4 cloves garlic, minced
- ½ tsp mustard seeds
- ¼ tsp asafoetida (hing)
- ¼ tsp red chili powder
Instructions
- 1
Heat mustard oil in a large skillet over medium-high until it shimmers and smells peppery, about 90 seconds.
- 2
Add mustard seeds and let them crackle and pop, about 30 seconds — you'll hear them bounce and pop.
- 3
Add minced garlic and asafoetida, stir for 30 seconds until fragrant — don't let garlic brown.
- 4
Add collard greens in handfuls, stirring to coat with oil and wilt as it hits the hot pan, 4–5 minutes total.
- 5
Sprinkle chili powder over the greens, stir to combine, and cook for 1 more minute until leaves are fully tender.
- 6
Taste and adjust salt and pepper. Serve hot, spooning the spiced oil over the top.
Tools you’ll need
- 12-inch skillet or larger
- wooden spoon
- chef's knife and cutting board
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
