GUMBO Z’HERBES
6 servings
Gumbo z’herbes is often made during Lent, which happens to be a very good time of year to find a variety of greens. Authentic versions of this dish often contain upwards of ten different kinds of greens, but use what you have. For a slightly thicker, more deeply flavored stew, add 3 tablespoons all-purpose flour to the oil and cook, stirring, until the roux is blondish-brown. Add the onions, peppers, and celery, and proceed as directed.
Heat in a Dutch oven or soup pot over medium heat:
- 3 tablespoons vegetable oil
Add and cook, stirring, until softened, about 10 minutes:
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 celery rib, chopped
Add and cook, stirring, for 2 minutes:
- 4 garlic cloves, minced
- 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ to ½ teaspoon cayenne pepper, to taste
Add and bring to a simmer over high heat:
- 4 cups chicken or vegetable stock or broth
- (1 smoked ham hock)
- 1 bay leaf
Add a big handful at a time:
- 2 pounds mixed greens, such as collards, turnip greens, mustard greens, or kale, well washed and coarsely chopped
Wilt each handful into the simmering stock before adding the next. Reduce the heat, cover, and simmer slowly until very tender, about 1 hour. Season to taste with:
- Salt and black pepper
- Lemon juice
Remove the ham hock, if using, scrape off any meat with a fork, and stir the meat back into the soup. Discard the bay leaf. Serve over:
- Cooked white rice
with:
- Hot pepper sauce
- Filé powder
- Chopped green onions