Haak (greens)

Time 30 minutes
Yields Serves 4
Haak (greens)

Rinse and drain the Chinese broccoli. Remove the flowers. Keep the leaves whole and remove the tough part of the stalk. Wash the leaves, then drain and set aside.


In a heavy 6- or 8-quart saucepan, heat the oil over medium-high heat until almost smoking. Add the asafetida and sizzle for just a minute, until aromatic.


Add the dried chiles, one-half teaspoon salt, the baking soda and 3 cups of water. Bring to a rolling boil. Add the greens, stir well and cook over medium-high heat until done, about 10 minutes. Season again to taste if desired, drain excess liquid (through a colander or strainer) and discard. Serve immediately.

Asafetida is available at Surfas in Culver City, Le Sanctuaire in Santa Monica and many Indian markets. Chinese broccoli is available at Whole Foods and 99 Ranch stores and some farmers markets. The greens should retain their color; this is accomplished with by adding a pinch of baking soda and by not covering the saucepan while cooking.

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