Haak (Kashmiri Collard Greens)  <br>  <br>


INGREDIENTS  <br>  <br>
2 tbsp. canola oil   <br>
1½ tsp. ground turmeric   <br>
1 tsp. ground coriander   <br>
1 tsp. ground fennel seed   <br>
½ tsp. ground cumin   <br>
¼ tsp. ground fenugreek   <br>
? tsp. Kashmiri chile powder  <br>
? tsp. asafetida (optional)   <br>
1 lb. collard greens, ½" of stems trimmed, stems and leaves cut crosswise into 3" pieces   <br>
1½" piece ginger, peeled and julienned 
Kosher salt, to taste   <br>
1½" piece jaggery or 1 tbsp. brown sugar 
4 cups cooked basmati rice   <br>  <br>


INSTRUCTIONS  <br>  <br>

Heat edible oil 250 ml <br>
 Add collard greens <br>
Add turmeric, coriander, fennel, cumin, fenugreek, chile powder, and asafetida; cook, stirring constantly, until fragrant, about 2 minutes. and ginger, season with salt, and stir to coat greens in spices. 

<br>

Reduce heat to medium-low; simmer until collard greens are tender, about 40 minutes.<br>
 
Serve with plain rice and some of the cooking liquid.
  <br>  <br>