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Gumbo z'Herbes

  • 8servings
  • 180minutes

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Source: www.foodandwine.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, E, P
MineralsCopper, Natrium, Manganese, Silicon, Iron, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 pound mustard greens, stemmed

  2. 1/2 pound collard greens, stemmed

  3. 1/2 pound turnip greens or kale, stemmed

  4. 1/2 pound spinach, stemmed

  5. 1 cup carrot-top greens

  6. 1 bunch watercress

  7. 1/4 head iceberg lettuce

  8. 3/4 pound green cabbage

  9. 1 medium white onion, chopped

  10. 6 garlic cloves, chopped

  11. 4 scallions, chopped

  12. 2 tablespoons all-purpose flour

  13. 1 1/2 pounds trimmed boneless pork shoulder, cut into 1-inch pieces

  14. Salt

  15. Freshly ground pepper

  16. Cayenne pepper

  17. 1 pound hot andouille sausage, cut into 1/2-inch rounds

  18. 1/2 pound smoked ham, cut into 1/2-inch pieces

  19. 1 1/2 teaspoons chopped thyme

  20. 1 1/2 teaspoons file powder (see Note)

  21. Hot sauce and cider vinegar, for serving

Instructions Jump to Ingredients ↑

  1. Coarsely 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. Return 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.

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