Gumbo Z'Herbes

51 Ratings
  • 5 8
  • 4 5
  • 3 21
  • 2 12
  • 1 5

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

Everyday Food, January/February 2009

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Recipe Summary test

prep:
40 mins
total:
3 hrs 25 mins
Servings:
4
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Ingredients

Directions

  • In a large pot, heat oil over medium. Add ham hocks and onion; cook until onion has softened, about 10 minutes.

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  • 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.

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Reviews (4)

51 Ratings
  • 5 8
  • 4 5
  • 3 21
  • 2 12
  • 1 5
Martha Stewart Member
06/25/2013
This recipe is a fantastic way to use up greens from the CSA and/or from the garden. Made it twice so far this year, both with different greens added such as kale, spinach and swiss chard. I love it with corn bread and hot sauce on the side. I've even made in in my slow cooker. I did reduce the total amount of liquids, but it came out great.
Martha Stewart Member
06/07/2010
This made a great side on Memorial Day. I don't eat meat so we added a tiny amount of liquid smoke and some Bacos and it worked perfectly. We made it with swiss chard, collard and mustard greens with some brown rice. Although the flavor was kind of light it was refreshing served with heavier stuff like hot dogs and baked beans.
Martha Stewart Member
02/17/2009
Lynn - Weston Produce, Longo's and Pusateri's all carry mustard and collard greens. Any local Loblaws or Metro will have kale or swiss chard which would also work in this recipe.
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Martha Stewart Member
02/17/2009
This soup sounds delicious and I plan to try it however mustard and collard greens are not available where I live. What other green leafy veggies can I use instead? Thanks. Lynn in Newmarket, Ontario
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