North Indian · Lunch, Dinner

Kashmiri haak saag

Collard greens simmered simply with mustard oil and chilli, a humble Kashmiri everyday green.

Calories

477 kcal

Protein

16 g

Carbs

74 g

Fat

13 g

Prep

10 min

Cook

18 min

Per serving, for one person.

• Vegan
• Vegetarian
• Eggetarian
• Pescatarian
• Jain
• Gluten free
• Dairy free

Contains: mustard.

Ingredients

• 250 g Kale
• ¾ tbsp Mustard oil
• ½ chilli Green chillies
• 2 g Fennel powder (saunf)
• ½ tsp Salt
• 65 g Basmati rice

Method

1. Cook the rice in twice its volume of water for 12 minutes, covered.
2. Heat the mustard oil until it just starts to smoke, then let it cool slightly.
3. Add the kale and green chilli, and stir well over medium heat for 2 minutes.
4. Add a splash of water, cover and simmer for 12 minutes until the greens are very soft.
5. Stir in the fennel powder and salt, simmer 2 minutes more, and serve with the rice.

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