Koshur Haakh – Collard Greens cooked in Kashmiri Style ; A staple Kashmiri dish. These greens are simply cooked, yet taste heavenly. This can be made with Kohl Rabi greens/Kai lan/ spinach/ collard greens as well. In Kashmir we use the Kohl Rabi greens and Haakh .. something that resembles the Kai Lan greens. The greens are called Haakh and the Dish is called Haakh as well.
There is something heavenly about simply cooked green leafy vegetables. It always has a warmth and a nourishing vibe. No wonder then, it is such a well loved dish in the whole vale of Kashmir.
Koshur Haakh – Collard greens cooked in Kashmiri style are best eaten fresh off the stove. They need to be a bit crunchy and have a nice texture and mouthfeel to them. Cooking collards is not as tricky as cooking other greens because you have a little bandwidth to not overcook them. You can cook them a little longer without risking overcooking.
Traditionally, In kashmir, it is staple dish. Like pasta. You would eat it every single day and not get tired of it. If Roganjosh is the star of the special occasion dishes, Haakh is the star of everyday meals and then the star of special occasion meals.