Greens (Kashmiri Style)

24 Mar

This dish is a perfect vehicle for Chard, Tuscan Kale or any robust leafy veg. It is inspired by the Kashmiri speciality Haak, greens fried in a little spice, chilli and garlic then stewed until soft. It is a light spicy dish that can be made hotter to taste and makes a perfect accompaniment to meat or lentil dishes.
Serves 4 Prep 10min cook 10-15min

  • 400g chard, spinach, tetragon, orache, malabar spinach, spring cabbage or borecole.
  • 3 tbsp mustard or vegetable oil
  • 1 tsp cumin seeds
  • 1 tsp yellow mustard seeds (optional)
  • 2-4 hot dried red chillis, sliced or 1/2-1 tsp cayenne powder
  • 1 large onion, finely chopped
  • 3 cloves garlic, crushed
  • 1/2 tsp salt
  • 1/4 tsp home made garam masala

Wash the greens well in a large basin of water to make sure there is no soil. Shred finely and leave in a colander to drain. Heat the mustard oil in a wide pan until it starts to smoke then throw in the red chillis, cumin and mustard seeds. When the seeds begin to pop and the chillis turn dark, add the onion and garlic and fry until soft. Add the shredded greens and salt and a little water give it a good stir and cover. Cook for 10-15mins until greens are soft but still green, stir in the garam marsala.

Gardeners Note In Kashmir the greens used for this dish are called Haak otherwise known as collard greens or borekale (Brassica oleracea Acephala Group), they also use the leaves from Kholrabi.
Recipe Source came about by studying a number of recipes from Kashmir, testing and simplifying to get this version.
24/11/2006

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