Most Americans know collard greens in the U.S as the preeminent leafy green of soul food. With copious usage of ham products involved, it’s guaranteed to be tasty. After a few days of the traditional, I had some leaves leftover for a new experiment. This is a milder version of the traditional Kashmiri recipe known as haak where it’s made with very spicy chilies and lots of mustard oil. The recipe is vegan and gluten free naturally.
Prep Time: 5 minutes
1 pd collard greens, stems removed, chopped as you like
2 T mustard oil
1 T cumin seeds
1 T garlic powder
salt to taste
chili powder or chili peppers to taste
½ cup water
Heat the mustard oil in a pan on medium. Add in cumin and chilies if desired and allow to sputter for a minute or so. Next add in all other ingredients. Mix well. Cook covered for about 10-15 minutes, stirring occasionally. Check on greens and add a little more water if needed. They should darken in color, be tender to taste and have a little kick.