How do you cook 'haak' (Kashmiri collard greens)? Learn the technique to retain its texture and color without it becoming bitter or mushy.
1 Answer
To cook haak and retain its texture and color while minimizing bitterness, blanch it briefly before cooking and avoid overcooking. A touch of baking soda can also help preserve the green color.
Detailed Explanation:
Cooking haak properly involves several steps to ensure the best flavor, texture, and color. Here's a detailed guide:
Preparation: Thoroughly wash the haak leaves to remove any dirt or grit. Separate the leaves from the thick stems, as the stems take longer to cook.
Blanching (Optional but Recommended): Blanching helps reduce bitterness. Bring a pot of water to a boil. Add the haak leaves and let them cook for just 1-2 minutes. Immediately transfer the blanched leaves to an ice bath to stop the cooking process. Drain well.
Sautéing Aromatics: In a pot or pan, heat oil (mustard oil is traditional). Add your choice of aromatics like garlic, ginger, and green chilies. Sauté until fragrant.
Cooking the Haak: Add the blanched (or unblanched, if skipping that step) haak leaves to the pot. Add a pinch of baking soda (this helps retain the green color). Add salt to taste. Cook on medium heat, stirring occasionally, until the leaves are tender but still have some texture. Avoid overcooking, as this will make them mushy and potentially more bitter.
Adding Water (If Needed): If the haak is drying out too quickly, add a little water to the pot. However, try to cook it in its own moisture as much as possible.
Finishing Touches: Once the haak is cooked to your liking, you can add other spices or seasonings as desired. Some common additions include asafoetida (hing) or a squeeze of lemon juice.
Pro Tip:
Don't overcrowd the pan when cooking the haak. Cook in batches if necessary to ensure even cooking and prevent the leaves from steaming instead of sautéing. This helps maintain the desired texture and color.