Makes:
10 to 12 servings
Total Time:
3 hr 30 min
Submitted by:
Category:
Soups/Chilis
Sub Category: Soups & Stews
what you need
- 1 pound collard or mustard greens (or both)
- 1 pound spinach
- 1 pound turnip greens (optional)
- 1 pound green cabbage leaves, cut into strips
- 1 large bunch flat-leaf parsley
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground black pepper
- 2 bay leaves
- 1/2 teaspoon ground thyme
- 1/4 teaspoon ground allspice
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 pound salt meat or ham, cut into small cubes
- 1 bunch green onion, trimmed and chopped
- 1 cup chopped onion
- 1 teaspoon minced garlic
- Steamed rice
make it
Wash all fresh greens and pat them dry. Place in a large, deep pot and add enough water to cover. Add cayenne, black pepper, bay leaves, thyme, and allspice. Bring mixture to a boil over medium-high heat on stovetop, pressing greens down into the water. Cook for approximately 1 to 1-1/2 hours, or until greens are very tender and falling apart. Drain and reserve 3 quarts cooking liquid. Set the liquid aside. Chop greens, either with a knife or kitchen shears.
In a large heavy pot or Dutch oven, combine oil and flour over medium heat on stovetop. Cook, stirring constantly, to make a brown roux (the color of peanut butter). Add salt meat, green onions, onions, and garlic. Cook, stirring often, for approximately 5 minutes, or until vegetables are softened.
Add reserved cooking liquid and stir to blend. Add chopped greens, and simmer, partially covered, for approximately 2 hours. Adjust seasonings to taste. Serve with steamed rice.
Notes
