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Gumbo z'herbes




Source of Recipe


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Recipe Introduction


The fun of this is to try to find as many fresh greens as possible. If you can't find all that I have listed, you can use whatever you can find.


List of Ingredients









Makes 10 to 12 servings

1 pound collard or mustard greens (or both)

1 pound spinach

1 pound turnip greens (optional)

1 pound green cabbage leaves, cut into strips

1 large bunch fresh watercress (optional)

1 large bunch flat-leaf parsley

½ teaspoon cayenne

½ teaspoon black pepper

2 bay leaves

½ teaspoon ground thyme

¼ teaspoon ground allspice

½ cup vegetable oil

½ cup all-purpose flour

1 pound salt meat or ham, cut into small cubes

1 bunch green onions, trimmed and chopped

1 cup chopped onions

1 teaspoon minced garlic


Wash and pat dry all the fresh greens. Put the greens in a large, deep pot and add enough water to cover. Add the cayenne, black pepper, bay leaves, thyme and allspice. Bring the mixture to a boil, pressing the greens down into the water. Cook until the greens are very tender and are falling apart. Drain and reserve the looking liquid. You should have three to four quarts. Set the liquid aside.

Chop the greens, either with a knife or kitchen shears, or you can pulse them (in batches) in a food processor, but don't puree.

In a large heavy pot or Dutch oven, combine the oil and flour over medium heat. Stirring constantly, make a roux the color of peanut butter. Add the salt meat, green onions, onions and garlic. Cook, stirring, until the vegetables soften, about five minutes. Add the reserved cooking liquid and stir to blend. Add the chopped greens and simmer, partially covered, for about two hours. Adjust seasoning to taste.

The gumbo can be served over rice. And don't forget the French bread. Oh, and I like to serve this with potato salad or baked sweet potatoes!


Recipe