Gumbo Z'Herbes

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.