Indian-Style Vegetarian Collard Greens – Kashmiri Haak Inspired

This Indian-style vegetarian collard greens recipe is inspired by the Kashmiri dish called Haak. The collard greens are simmered with tomatoes, garlic, and warming Indian spices until tender and flavorful, perfect as a side or main with rice or flatbread.

Ingredients

• 1 bunch collard greens, washed and chopped (about 6-8 large leaves)
• 1-2 tablespoons oil (vegetable or mustard)
• 1/2 teaspoon asafetida (hing)
• 1 medium onion, finely chopped
• 3-4 garlic cloves, minced
• 1 large tomato, pureed or finely chopped
• 1 teaspoon turmeric powder
• 1 teaspoon Kashmiri chili powder (mild) or paprika
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground fennel (optional)
• 1 cup hot water
• 1 teaspoon garam masala
• Salt to taste

Directions

1. Bring a pot of water to boil. Blanch collard greens for 8 minutes, then drain and rinse with cold water. Set aside.
2. Heat oil in a pan over medium heat, add asafetida, and sauté for 30 seconds.
3. Add chopped onion and garlic, sauté until soft and translucent.
4. Stir in pureed tomato, turmeric, chili powder, ground ginger, and fennel. Cook for 5 minutes.
5. Add hot water, then stir in the blanched collard greens. Bring to a boil, then simmer covered for 20-30 minutes until greens are tender but still have a bite.
6. Add garam masala and salt, mix well, and simmer for 5 more minutes.
7. Serve hot as a side dish or with steamed rice or Indian flatbread.