Greens
Greens Gumbo
We are always looking for tasty new recipes for all the greens harvested throughout the season. Thanks to CSA member John Brauer for sharing this one. John says: “[this]...recipe...uses a lot of greens. The meats are optional (it was traditionally a Lenten gumbo).” Also, the introduction to the recipe says that the mixture of greens gives [the gumbo] a really wonderful flavor, and the more greens the better. Tradition held that you could invite as many friends as you had greens; 7 greens meant you could invite 7 new friends.
Editor’s note: Although the recipe does not include kale or Swiss chard in its list, they should work in this dish as well.
7 to 8 bunches of greens: collards, mustard greens, turnip greens, beet greens, scallions, spinach, beet tops, radish tops, green cabbage, chicory, carrot tops or dandelion greens
1 chopped onion
1/2 pound ham
1/2 pound veal
1/2 pound Creole sausage
1 large hambone
Roux:
1/2 cup vegetable oil
2/3 cup flour
Liquid and Seasonings:
2 quarts cold water
1/4 teaspoon black pepper
1/8 teaspoon cayenne
2 whole bay leaves, crushed
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
2 whole cloves
2 whole allspice
Wash and trim the greens. Place the damp greens in a 3 to 4 quart saucepan, add 1/3 cup water and put on high heat. When the water begins to boil, cover tightly and reduce to medium heat. Cook the greens until just tender, 12 to 15 minutes. Drain them, keeping the liquid. Chop the greens finely and set them aside.
In a 7 to 8 quart pot or kettle, heat the oil over high heat. Reduce heat to low and gradually add the flour, stirring constantly, until a golden brown roux is formed. Add the onion, stirring constantly, for about 5 minutes longer.
Add the meats and the liquid, stirring well. Stir in the greens. Add the hambone and the seasonings, and then gradually add the water, stirring constantly.
Raise the heat to high, bringing the gumbo to a boil, then reduce the heat to low and simmer for
1 1/4 hours. Serve over cooked rice.
Serves 8.
Thanks John!
From www.nixanz.com.