• Ham Hock And Wild Greens Gumbo

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    • 4 x Ham hocks (abt 2 lbs total)
    • 1 pch Cayenne pepper
    • 5 x Bay leaves
    • 8 1/2 c. Water
    • 4 lb Assorted greens wash, stem, trim (such as collard, mustard, turnips, frisee, arugula, and spinach)
    • 2 Tbsp. Vegetable oil
    • 2 c. Minced onions
    • 1 c. Minced bell peppers
    • 1 c. Minced celery
    • 1/2 tsp Dry thyme leaf
    • 1/2 tsp Dry oregano leaf
    • 1/2 tsp Dry basil leaf
    • 1/2 c. Finely-minced parsley File pwdr Salt to taste Freshly-grnd black pepper to taste
    • 3 c. Cooked white rice hot
    • 1 Tbsp. Minced green onions see * Note


    1. In a large pot, combine the ham hocks, bay leaf, and water together. Seaso with salt and pepper. Bring the liquid up to a boil and reduce to a simmer. Cook the ham hocks for 30 min.
    2. With a slotted spoon remove the hocks, remove the meat and chop. Reduce the heat to medium and add in the greens, a handful at a time and blanch till they are wilted. Drain and reserve the liquid. Chop the greens. Set aside.
    3. In the same pot, heat the oil. When the oil is warm, saute/fry the vegetables till they are wilted, about 10 min. Add in the ham hock, greens, reserved liquid, and herbs. Bring to a boil and reduce to a simmer. Cook for 1 1/2 hrs. Add in the file pwdr right before serving. Season with salt and pepper. Ladle the gumbo in a shallow bowl and place a spoonful of the rice in the center. Garnish with green onions and Emeril's Essence.
    4. This recipe yields 8 servings.

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