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  • Gumbo Z'Herbs

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    Gumbo Z'Herbs
    Prep time:
    Cook time:
    Servings: 10 Bowls
    by David Gilbert
    2 recipes
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    Gumbo Z'Herbs is often referred to as the king of gumbos in New Orleans. In predominantly Catholic South Louisiana, it was traditionally served on Good Friday. The logic was that, after so many days of Lenten abstinence and fasting, the body needed the sort of revitalization provided by a combination of greens. The old Creole women would rise early in the morning on Good Friday and head for the Vieux Carre's French Market to buy their greens for the day's Gumbo Z'Herbs. The vendors would have their bright, crisp greens temptingly arrayed. Stalls would be filled with the cries of "Get your twelve greens, lady" or "Get your seven greens madame." Legend had it -- and it is still nice to believe -- that for every green added to the Gumbo Z'Herbes on this day, a new friend would be made during the following year!

    Ingredients

    • 10 oz. fresh spinach, or 1 10 oz. pkg frozen leaf spinach thawed
    • 10 oz. fresh mustard greens or 1 10 oz. pkg frozen mustard greens thawed
    • 10 oz. fresh turnip greens or 1 10 oz. pkg frozen turnip greens thawed
    • 10 oz. fresh collard greens or 1 10 oz. pkg frozen collard greens thawed
    • 1/2 medium cabbage, shredded
    • 2 bay leaves, minced
    • 1 tsp dried leaf basil
    • 1 tsp dried leaf thyme
    • 1 tsp dried leaf oregano
    • 1/4 tsp ground allspice
    • 1/8 tsp ground cloves
    • 1/4 tsp freshly grated nutmeg
    • 4 qts Chicken stock
    • 1 lb lean boneless pork, cut into bite size pieces
    • 1 lb. smoked ham, cut into bite sized pieces
    • 2/3 cup vegetable oil
    • 2 large onions, chopped
    • 4 celery stalks, chopped
    • 1 large green bell pepper, chopped
    • 4 large garlic cloves, chopped
    • 2 Tbs sugar
    • Salt
    • Fresh ground black pepper
    • Red (cayenne) pepper
    • 12 green onions, thinly sliced
    • 1/2 cup minced fresh parsley
    • File powder
    • 5 cups hot cooked rice
    • Seasoning Mix:
    • 1/2 tsp salt
    • 1/2 tsp fresh ground black pepper
    • 1/2 tsp red (cayenne) pepper
    • 1/2 tsp paprika
    • 1/2 tsp onion powder
    • 1/2 tsp garlic powder

    Directions

    1. Wash fresh greens and tear into small pieces. Remove large stalks and ribs.
    2. Place greens, cabbage, bay leaves, basil, thyme, oregano, allspice, cloves and nutmeg into a large soup pot.
    3. Add stock and enough water to cover greens by 3 inches.
    4. Bring to a boil.
    5. Reduce heat.
    6. Cover, and simmer while preparing remaining ingredients.
    7. Prepare Seasoning Mix:
    8. Add pork and ham to seasoning mix. Shake to coat lightly. (Ziplock bags work great for this.)
    9. Heat oil in a large, heavy skillet over medium high heat.
    10. When oil is very hot, add seasoned meat, stir until brown on all sides.
    11. Remove browned meat with a slotted spoon; add to simmering greens.
    12. Reduce heat to medium
    13. Add onions, celery, bell pepper and garlic to skillet. Cook until vegetables are wilted, about 5 minutes.
    14. Remove vegetables with a slotted spoon.
    15. Add to simmering greens.
    16. Stir in sugar.
    17. Simmer uncovered for one hour.
    18. Season to taste with salt, black pepper and cayenne.
    19. Cover and simmer 2 hours.
    20. Stir in green onions and parsley.
    21. Simmer 10 more minutes.
    22. Spoon 1/2 cup rice into a bowl.
    23. Spoon gumbo over rice.
    24. Top with a pinch of file powder.

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