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Gumbo Z'Herbes

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  • 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.

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