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Gumbo Z'Herbes

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Gumbo Z'Herbes

Almost anything green is game here: Good options include turnip or beet greens, spinach, kale, fresh herbs, and green onions.

Prep: 40 minutes
Total: 3 hours, plus 25 minutes

Ingredients

  • 2 tablespoons vegetable oil
  • 2 ham hocks (about 1 1/2 pounds total), with several 1/2-inch slits cut into them
  • 1 medium onion, chopped
  • 3 bunches (3 pounds total) mixed collard and mustard greens, rinsed and chopped
  • 3 cans (14 1/2ounces each) reduced-sodium chicken broth
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • Coarse salt
  • 1/8 to 1/4 teaspoon cayenne pepper
  • Cooked white rice, for serving

Directions

  1. In a large pot, heat oil over medium. Add ham hocks and onion; cook until onion has softened, about 10 minutes.
  2. Add greens; cook, stirring frequently, until wilted, 7 to 9 minutes. Add broth, 6 cups water, garlic, bay leaf, and thyme; season with salt and cayenne.
  3. Bring to a boil; reduce to a simmer, and cook the gumbo 2 1/2 hours, or until ham hocks are tender and greens are very tender.
  4. Remove ham hocks from pot; shred meat, discarding skin and bones. Return meat to gumbo. Remove and discard bay leaf. Season with salt, and serve over rice.
From Everyday Food, January 2008

Helpful Hint

After simmering for a couple of hours, the meat is so tender it's easy to shred. Pull it from the bone with two forks.

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