Recipes Ingredients Meat & Poultry Pork Recipes Gumbo Z'Herbes 3.0 (51) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 40 mins Total Time: 3 hrs 25 mins Servings: 4 Almost anything green is game here: Good options include turnip or beet greens, spinach, kale, fresh herbs, and green onions. Ingredients 2 tablespoons vegetable oil 2 ham hocks (about 1 ½ pounds total), with several ½-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 ½ ounces each) reduced-sodium chicken broth 2 garlic cloves, minced 1 bay leaf ½ teaspoon dried thyme Coarse salt 1/8 to 1/4 teaspoon cayenne pepper Cooked white rice, for serving Directions In a large pot, heat oil over medium. Add ham hocks and onion; cook until onion has softened, about 10 minutes. 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. 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. 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. Cook's Notes 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. Print