Kashmiri Haakh: The Daily Green

Step 1 (Cleaning): Wash the haakh leaves thoroughly and keep them whole (do not chop).

Step 2 (Cooking): Heat mustard oil until it smokes. Add hing and whole red chilies.

Step 3 (Steaming): Add the leaves and a splash of water. Add salt.

Step 4 (Simmering): Cover and cook on high heat for 5 minutes, then medium for 10 minutes until the leaves are tender but still bright green.

Step 5 (Serving): Serve hot with rice and its own broth.