Gumbo z'herbes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | tablespoon | Lard or shortening |
| 3 | tablespoons | Chopped green onions |
| ½ | tablespoon | Chopped garlic |
| ½ | pounds | Ham, diced |
| 2 | pounds | Mixed greens (1/2 pound each |
| Spinach, collard greens, | ||
| Turnip | ||
| Greens and cabbage leaves) | ||
| 2 | quarts | Chicken stock |
| 1 | Bay leaf | |
| Cayenne and salt | ||
| pinch | Ground thyme | |
| Up to 1/4 cup file powder | ||
| Steamed rice, for serving | ||
| Chopped green onions, for | ||
| Garnish | ||
Directions
Heat lard in a large soup pot, add onion and garlic and cook until tender, about 3 minutes. Add ham and cook for 2 minutes. Add greens, a handful at a time, stirring them into fat until wilted before adding next bunch. Add stock, bay leaf, 1 teaspoon salt, cayenne and thyme . Bring to a boil, reduce heat and simmer 1 hour. Taste for seasoning -- greens should be tender and slightly spicy; add enough salt to enhance flavors. To thicken, have gumbo bubbling gently and stir in 1 tablespoon file powder to start; add file a little at a time until thickened; simmer 3 minutes more. Serve with steamed rice and green onions.
Yield: 6 to 8 Servings
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