Gumbo z'Herbes Recipe

Name: Gumbo z'Herbes Recipe
Cook time: 1 h
Total time: 3 h
Yield: 8 - 10 serving(s)
Ingredients: 1/2 lb. mustard greens; 1/2 lb. collard greens; 1/2 lb. turnip greens or kale; 1/2 lb. spinach; 1 c. carrot-top greens; 1 bunch watercress; 1/4 head iceberg lettuce; 1 medium white onion; 6 clove garlic; 4 scallions; 2 tbsp. all-purpose flour; 1 1/2 lb. boneless pork shoulder; salt; Freshly ground pepper; cayenne pepper; 1 lb. hot andouille sausage; 1/2 lb. smoked ham; 1 1/2 tsp. chopped thyme; 1 1/2 tsp. Filé powder; Hot sauce; cider vinegar

Published: Apr 16, 2013

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Yields:

8 - 10 serving(s)

Cook Time:

1 hr

Total Time:

3 hrs

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New Orleans cooks traditionally make this smothered greens dish without meat for Good Friday. David Kinch, however, prepares his version with a generous amount of pork, as well as eight different kinds of greens, including carrot tops.

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Ingredients

1/2 lb. mustard greens
1/2 lb. collard greens
1/2 lb. turnip greens or kale
1/2 lb. spinach
1 cup carrot-top greens
1 bunch watercress
1/4 head iceberg lettuce
1 medium white onion
6 clove garlic
4 scallions
2 Tbsp. all-purpose flour
1 1/2 lb. boneless pork shoulder
salt
Freshly ground pepper
cayenne pepper
1 lb. hot andouille sausage
1/2 lb. smoked ham
1 1/2 tsp. chopped thyme
1 1/2 tsp. Filé powder
Hot sauce
cider vinegar

Directions

1. Step 1Coarsely chop all of the greens and add to a very large pot, along with the onion, garlic and scallions. Add 2 quarts of water and bring to a boil. Cover partially and simmer over moderate heat until the greens are very tender and lose their bright color, about 30 minutes. Using a slotted spoon, scoop the greens into a food processor, along with the flour, and coarsely puree.
2. Step 2Return the broth in the pot to a boil and add the pork. Season with salt and pepper and cayenne. Simmer over low heat, partially covered, for 30 minutes. Add the andouille, ham, thyme and greens and simmer, partially covered, for 1 hour. Stir in the filé powder and serve with hot sauce and vinegar.