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
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Open the appInstructions
Step 1
Heat mustard oil in a large skillet over medium-high until it shimmers and smells peppery, about 90 seconds.
Step 2
Add mustard seeds and let them crackle and pop, about 30 seconds — you'll hear them bounce and pop.
Step 3
Add minced garlic and asafoetida, stir for 30 seconds until fragrant — don't let garlic brown.
Step 4
Add collard greens in handfuls, stirring to coat with oil and wilt as it hits the hot pan, 4–5 minutes total.
Step 5
Sprinkle chili powder over the greens, stir to combine, and cook for 1 more minute until leaves are fully tender.
Step 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
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