Ham hock and wild green gumbo
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Ham hocks; (about 2 pounds, total) | |
| Pinch of cayenne | ||
| 5 | Bay leaves | |
| 8½ | cup | Water |
| 4 | pounds | Assorted greens, such as collard, mustard, turnips, frisee, arugula, and spinach, washed, stemmed, and trim |
| 2 | tablespoons | Vegetable oil |
| 2 | cups | Chopped onions |
| 1 | cup | Chopped bell peppers |
| 1 | cup | Chopped celery |
| ½ | teaspoon | Dried leaf thyme |
| ½ | teaspoon | Dried leaf oregano |
| ½ | teaspoon | Dried leaf basil |
| ½ | cup | Finely chopped parsley |
| File powder | ||
| Salt and pepper | ||
| 3 | cups | Cooked white rice,; warm |
| 1 | tablespoon | Chopped green onions |
| Essence | ||
Directions
In a large pot, combine the ham hocks, bay leaf, and water together. Season with salt and pepper. Bring the liquid up to a boil and reduce to a simmer.
Cook the ham hocks for 30 minutes. With a slotted spoon remove the hocks, remove the meat and chop. Reduce the heat to medium and add the greens, a handful at a time and blanch until they are wilted. Drain and reserve the liquid.
Chop the greens. Set aside. In the same pot, heat the oil. When the oil is hot, saut_ the vegetables until they are wilted, about 10 minutes. Add the ham hock, greens, reserved liquid, and herbs. Bring to a boil and reduce to a simmer. Cook for 1½ hours. Add the file powder right before serving.
Season with salt and pepper. Ladle the gumbo in a shallow bowl and place a spoonful of the rice in the center. Garnish with green onions and Essence.
Yield: 8 servings
Recipe By :ESSENCE OF EMERIL SHOW #EE2398 Posted to MC-Recipe Digest V1 #316 Date: Tue, 26 Nov 1996 08:02:23 -0500 From: Meg Antczak <meginny@...>