Ham hock and wild green gumbo

1 Servings

Ingredients

Quantity Ingredient
4 Ham hocks; (about 2 pounds, total)
Pinch of cayenne
5 Bay leaves
8½ cup Water
4 pounds Assorted greens, such as collard, mustard, turnips, frisee, arugula, and spinach, washed, stemmed, and trim
2 tablespoons Vegetable oil
2 cups Chopped onions
1 cup Chopped bell peppers
1 cup Chopped celery
½ teaspoon Dried leaf thyme
½ teaspoon Dried leaf oregano
½ teaspoon Dried leaf basil
½ cup Finely chopped parsley
File powder
Salt and pepper
3 cups Cooked white rice,; warm
1 tablespoon Chopped green onions
Essence

Directions

In a large pot, combine the ham hocks, bay leaf, and water together. Season with salt and pepper. Bring the liquid up to a boil and reduce to a simmer.

Cook the ham hocks for 30 minutes. With a slotted spoon remove the hocks, remove the meat and chop. Reduce the heat to medium and add the greens, a handful at a time and blanch until they are wilted. Drain and reserve the liquid.

Chop the greens. Set aside. In the same pot, heat the oil. When the oil is hot, saut_ the vegetables until they are wilted, about 10 minutes. Add the ham hock, greens, reserved liquid, and herbs. Bring to a boil and reduce to a simmer. Cook for 1½ hours. Add the file powder right before serving.

Season with salt and pepper. Ladle the gumbo in a shallow bowl and place a spoonful of the rice in the center. Garnish with green onions and Essence.

Yield: 8 servings

Recipe By :ESSENCE OF EMERIL SHOW #EE2398 Posted to MC-Recipe Digest V1 #316 Date: Tue, 26 Nov 1996 08:02:23 -0500 From: Meg Antczak <meginny@...>

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