Gumbo z'herbes

Yield: 4 servings

Measure 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
\N \N Spinach, collard greens,
\N \N Turnip
\N \N Greens and cabbage leaves)
2 quarts Chicken stock
1 \N Bay leaf
\N \N Cayenne and salt
\N pinch Ground thyme
\N \N Up to 1/4 cup file powder
\N \N Steamed rice, for serving
\N \N Chopped green onions, for
\N \N Garnish

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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