Haak (Kashmiri Collard Greens)

Ingredients

• 2 tablespoons canola oil
• 1 1/2 teaspoons ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground fennel seed
• 1/2 teaspoon ground cumin
• 1/4 teaspoon fenugreek ground
• 1/8 teaspoon chile powder Kashmiri
• 1/8 teaspoon asafetida optional
• 1 pound collard greens
• 1/2 inch leaves
• 1 1/2 inches ginger piece, peeled and julienned
• kosher salt to taste
• 1 1/2 inches jaggery piece, or 1 tbsp. brown sugar
• 4 cups basmati rice cooked