Here's how to make Kashmiri Saag.

Prepare Greens, wash 500g collard greens and trim tough stems.

Boil Water, boil 2 liters of water with 2 tsp salt and a pinch of baking soda to retain the green color.

Add Mustard Oil, heat 1/3 cup mustard oil until smoking, let it cool slightly, and add to the boiling water.

Flavor It, stir in a pinch of asafoetida for aroma.

Cook Greens, add the greens to boiling water, press them down, and cook for 10-15 minutes.

Add Chilies, toss in 3-4 dried red chilies and simmer for 5 more minutes.

Serve, transfer the tender greens and broth to a bowl. Serve hot with steamed rice.