Yaad Collards - Michael Banner

“It is done mostly from the heart and not the head, so who feels it knows it.”

Michael Banner, referring to his Yaad Collard recipe

Ingredients

• Brown bag full of fresh-picked collards

• 1 large zucchini

• 2 eggplants

• 2 yellow onions

• A handful of fresh thyme and oregano sprigs

• Himalayan salt

• Cayenne pepper

• Apple cider vinegar

• 2 quarts of water

Materials

If possible, a cast iron soup pot and skillet

Instructions

I pick fresh greens from the garden and wash them properly with some saltwater and a splash of vinegar. I take these cleaned greens (about a paper bag full) and put them in my cast iron pot with a quart of water, 2 tablespoons of Himalayan salt, and a long sip (about 2 tablespoons) of apple cider vinegar. I turn this pot up to medium-high heat where the water begins to coalesce and soon as I get to smelling the greens I go ahead and turn it down to simmer and place the lid on.

I then slice my large zucchini and dice 2 yellow onions while I pour enough olive oil in my cast iron skillet to cover the bottom healthily. I turn the eye on medium-high heat and just as it forms bubbles in the heating oil, I drop the veggies into the skillet allowing the onions to caramelize and the zucchini to cook down to where it produces an aroma that is indicative of its being cooked.

From here, I scoop the sauteed veggies from the skillet and put them in the cast iron pot with the collards. I then dice up the 2 eggplants and dash cayenne pepper on the cubes, and strip a handful of sprigs of both thyme and oregano; tossing the mix of it all inside of the skillet so that the seasoning is infused in the eggplant and the oil, then add this to the pot of collards as well to be simmered over the remaining 30 minutes. I add enough water to keep the greens good and juicy, while I await the deliciousness that will soon come.

I add some cumin to enhance the flavor, and voila! Dinner is served!