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 or simply put, Kashmiri Greens are best eaten fresh off the stove. They need to be a bit crunchy and have a nice texture and mouthfeel to them. No one likes an overcooked bowl of greens, especially not collards.