Hakh Saag or Collard Greens is a very common Kashmiri dish which finds its place in every Kashmiri house hold and also is part of any celebration despite its humble ingredients and mild spices. Here I demonstrate it how to cook with minimum or no spices and yet so tasty. Only spices added to it are green chilies and salt to taste. Its own taste it so good that you have it once you will love to have it again and again. It goes very well with rice.
About Sanjay Pandita
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Sanjay Pandita is an alumni of REC (NIT) Srinagar and has a great interest in travelling and food. He has a keen interest in trying different cuisine and writes about food and health. Here he brings authentic cuisine from Kashmir and other regions.
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