Haakh / Saag / Collard Green:

Serving size: 3-4 people

Ingredients:

• 1 lb.or ½ kg haakh/collard green;
• Salt to taste,
• 2 whole green chilies or red dry chilies;
• Pinch of heeng/asafetida;
• Pinch of baking powder/soda/full;
• 3 tbsp. of oil;
• 2 cups of water,
• Kashmiri masala/vari if available..

Method:

• Clean haakh/ collard green by checking for any white lines on leaves or any bugs;
• Make sure to wash haakh two times in water-filled sink to get rid of any sand or dirt. Salt may be added to water in the sink to kill any bugs attached to the leaves of haakh.
• Put 2-3 tablespoons of oil in pressure cooker.
• Add heeng/asafetida
• Add 2 cups of water and boil.
• Now add haakh and stir well.
• Add salt to taste, green or red whole chilies.( Dry whole chilies can be also used, if green chilies are not available.)
• Add pinch of baking powder to haakh.
• Boil till haakh is completely dipped in water.
• Pressure cook haakh for 3-4 whistles
• Turn off the stove.
• Open the lid immediately to retain green color; or else, it will change its color.
• Add pinch of var. (If available)
• Serve with white rice and green marchwangan chetni/chili relish.

Note: Pressure in cooker should be released slowly by lifting weight with ladle or by cooling pressure under running water. If cooking in a pan cook until haakh is tender.