I had never eaten collard greens before I moved to the United States. When I did start eating them, I'd usually buy them frozen and then saute them with some simple spices like mustard and green chilies. But while I liked them enough, I wasn't really moved. Also, the fact that they take extra-long to cook put them somewhere at the bottom of my list of green favorites.
Then I found a recipe that intrigued me. It came from Madhur Jaffrey's fabulous cookbook "World Vegetarian," and, surprise of surprises, it was a recipe for a Kashmiri-style preparation.
This recipe takes a long time to cook: almost 2 hours. But all the ingredients go into the pot right at the beginning and you don't have to babysit them. So after I get back from work, I can throw together the ingredients into the pot, slap on a lid, go out and water the garden and then walk my dogs without a care in the world. Meanwhile, the collards cook themselves.
The most you might need to do is check a couple of times to make sure not all the water's evaporated before its time. The collards are hefty, so although the long cooking tenderizes them, it doesn't reduce them to a mush. They retain a wonderful texture and bite, and absorb all the myriad flavors of the spices and tomatoes.
I loved this recipe, and I know it's one I will be making again and again. Here goes!
More vegan Indian recipes
Kashmiri Collard Greens
Ingredients
- 1 bunch collard greens (about 5-6 leaves, stems removed, then rolled up and cut into long, skinny ribbons)
- 1 tomato (dunked into boiling water for a minute, then peeled and diced)
- 1 large onion , thinly sliced
- 3 cloves garlic , minced
- 1 tbsp grated ginger
- 1 tbsp extra virgin olive oil
- ½ tsp red chilli flakes (or cayenne)
- 1 ½ cups water
Instructions
- Heat the oil and add the onions. Saute on medium heat until nicely browned.
- Add the ginger and garlic and stir for a minute.
- Add the tomato and stir for another minute.
- Add the collard greens, salt, red chilli flakes and water.
- When it comes to a boil, cover with a tight-fitting lid, turn the heat to low, and allow the veggies to simmer away for 1 ½ to 2 hours.
- If there is still water remaining at the bottom of the pan, turn the heat to medium or high and let it evaporate.
- Serve hot as a side dish with rice and dal or with rotis.
Nutrition
Love this Kashmiri collard greens recipe? Try my southern-style vegan collard greens.
Hi Vaishali,
Your recipe is great but it is definitely not the kashmiri style of cooking it. In the kashmiri collard greens (Haak) recipe, there is hing and no onion , garlic, or tomatoes. Being a kashmiri who loves Haakh had to point this out. Rest your recipe is wonderful. 🙂
As a Southern born and bred, I love collard in all their myriad forms and incarnations! This recipe will serve very nicely as an addition to my vegan collection! Thanks...and I'll post any updates, should I do any tinkering, which is likely, since friends point out I can't leave well enough alone!