Ingredients Jump to Instructions ↓

  1. 3 tablespoons rendered bacon fat

  2. 1 ham hock, about 2 pounds, with several 1/2-inch slits cut into it

  3. 2 cups chopped onions

  4. 2 tablespoons minced garlic

  5. 2 bay leaves

  6. 4 sprigs fresh thyme

  7. 1/2 teaspoon cayenne pepper

  8. 5 assorted bunches of greens, such as spinach, collards, mustard greens, turnip greens, watercress, chicory, beet tops, carrot tops, or radish tops, washed, rinsed and chopped

  9. 1 bunch parsley, chopped

  10. 1 bunch green onions, chopped

  11. 1/2 small green cabbage, chopped

  12. 2 quarts chicken broth

  13. 2 quarts water Salt and pepper to taste File powder to taste Cooked white rice for serving with gumbo

Instructions Jump to Ingredients ↑

  1. In a stockpot or large saucepan heat the oil. Add the ham hock and onions and cook for 10 minutes, until onions are softened and slits in ham hock have begun to open up. Add garlic, bay leaves, thyme and cayenne pepper and cook for 2 minutes, stirring occasionally. Add chopped greens, parsley, green onions and cabbage and cook for 10 to 15 minutes, stirring frequently, until greens are wilted. Add broth or water and increase heat to high. Bring to a boil, skim surface, and reduce heat to a simmer. Cook for 2 1/2 hours, until greens are very tender. Season with salt and pepper and add file to taste just before serving in large bowls over hot white rice. (Do not allow gumbo to boil after adding the file.) Yield : 8 to 10 servings


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