Haak-Kashmiri Style Collard Greens - cooking recipe

Ingredients

1 3/4 lbs tender young collard greens, thoroughly soaked, washed, and dried
1/2 cup mustard oil
1/4 teaspoon asafoetida powder (only a pinch!)
1 1/4 teaspoons fine sea salt
5 small dried red chilies (Indian,or you may use chile arbol)
5 fresh green chilies (Indian,or use serranos)
3 1/2 cups water

Preparation

Wash the greens!Pat them dry and chop then coarsely.If you want a spicier dish, slice the chiles;if you would like a milder dish leave the dried chiles whole and split the fresh chiles down the middle lengthwise,leaving them intact by the stem end.
Heat the oil over medium heat;add asafetida and when it sizzles for 5 seconds add greens.Cover the pot for 10 seconds to wilt the greens.Remove cover,add salt and saute for 1 minute.Add chiles and water,cover,lower heat and simmer 1 hour.Serve hot.