Gumbo Z'Herbes

Name: Gumbo Z'Herbes
Prep time: 40 min
Total time: 205 min
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; 0.5 teaspoon dried thyme; Coarse salt; 1/8 to 1/4 teaspoon cayenne pepper; Cooked white rice, for serving

3.0

(51)

4 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

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.