Haak Saag (Braised Kashmiri Spinach)

I often muse, if I was deserted on an island, I would just need Haak Saag and Anardana Chutney to stay content. So, you can imagine my distress at not finding Kashmiri spinach in the United States. After many conversations, experiments and video calls with my parents, I finally figured out the following:

1. Many Kashmiris use collard green for this recipe. Collard green available in most stores. Look for smaller, tender leaves which cook faster. I prefer the one’s available in our local farmer’s market.
2. You may replace collard greens with other variety of greens, varying the cooking time if needed. To my joy, dino/ lacinato kale is a great replacement. The flavor is closest to the original thing, they are relatively easy to find and cook.
3. To retaining the bright green color, stop the cooking process immediately after the greens are done. When pressure cooking on stovetop, I remove the cooker from the heat, put it under running tap water and manually release the steam. When cooking in a pot, I move the pot into an ice bath.

Slurp it up with basmati rice or enjoy on its own as a soup

Print Recipe

Haak Saag (Braised Kashmiri Spinach)

Cuisine: Kashmiri Courses: Main Course, Side Dish Recipe Keys: G Gluten Free Vegan Vegetarian

Difficulty: Beginner Prep Time 5 mins Cook Time 20 mins Total Time 25 mins

Servings: 4

Description

Silky Kashmiri spinach floating in its simple, yet, flavorful stock. Slurp it up with basmati rice or enjoy on its own as a soup.

Ingredients

Servings

• 2 Tender Collard Green or Lacinto Kale Bunch (Washed and tough stalks removed)
• 1 tbsp Salt (Or to taste)
• 1 tsp Mustard Oil (Or any oil of preference)
• 2 Dried Kashmiri Red Chilli
• 1 pinch Hing ((Optional))

Method

1. Heat mustard oil in a thick bottom stock pan to its smoking point. Reduce heat, the oil cool down a bit and add the whole red chillies and hing. Pour water and add the salt. 

    

   Mustard oil must be heated to its smoking point before other ingredients can be added. My parent's recipe does not call for Hing but some Kashmiri recipes do. I skip it most days and so can you.

2. Bring the water to a rapid boil and add the greens. 

   While i used Lacinato Kale for this recipe, this is traditionally cooked with tender collard greens leaves. Before adding greens, remove any tough stalks.

3. Continue to boil, uncovered on medium heat for 15-20 minutes or until the stalk is soft. Once greens are cooked, immediately turn off heat and put the pot an ice bath to stop the cooking. Serve with rice or slurp up on its own!

Keywords: kale, collard green