Ingredients

• 1 kg - spinach (palak) or Kashmir spinach or kaanyi haak or kohlrabi greens or collard greens, cleaned, thick stem removed and leaves left whole
• 3 to 4 cups - water
• 1 tsp - salt
• 8 - whole red chillies
• 1 tsp - asafetida (hing)
• 1 tbsp - oil
• 2 tbsp - mustard oil

How to Make Haak Saag

• Put a large pot of water on to boil, and add salt, chillies, asafoetida and oil.
• When the water comes to a boil, add the greens and cook for a minute.
• Arrange in a dish and pour mustard oil over it.
• Serve hot with steamed rice and yogurt.
• Recipe Courtesy: Niya's World