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Gumbo Z'Herbes

Kraft Memeber Recipe
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Makes: 10 to 12 servings Total Time: 3 hr 30 min
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
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