Gumbo Z’herbes
20m prep 1h 10m cook 1h ready
6 servings Gumbo z’herbes is often made during Lent, which happens to be a very good time of year to find a variety of greens. Authentic versions of this dish often contain upwards of ten different kinds of greens, but use what you have. For a slightly thicker, more deeply flavored stew, add 3 tablespoons all-purpose flour to the oil and cook, stirring, until the roux is blondish-brown. Add the onions, peppers, and celery, and proceed as directed.
Ingredients
- 3 tablespoons vegetable oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 celery rib, chopped
- 4 garlic cloves, minced
- 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ to ½ teaspoon cayenne pepper, to taste
- 4 cups chicken or vegetable stock or broth
- (1 smoked ham hock)
- 1 bay leaf
- 2 pounds mixed greens, such as collards, turnip greens, mustard greens, or kale, well washed and coarsely chopped
- Salt and black pepper
- Lemon juice
- Cooked white rice
- Hot pepper sauce
- Filé powder
- Chopped green onions
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 3 tablespoons vegetable oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 celery rib, chopped
- 4 garlic cloves, minced
- 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ to ½ teaspoon cayenne pepper, to taste
- 4 cups chicken or vegetable stock or broth
- (1 smoked ham hock)
- 1 bay leaf
- 2 pounds mixed greens, such as collards, turnip greens, mustard greens, or kale, well washed and coarsely chopped
- Salt and black pepper
- Lemon juice
- Cooked white rice
- Hot pepper sauce
- Filé powder
- Chopped green onions
Let's Cook
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Step 1.
Heat in a Dutch oven or soup pot over medium heat: 3 tablespoons vegetable oil
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Step 2.
Add and cook, stirring, until softened, about 10 minutes: 1 large onion, chopped; 1 green bell pepper, chopped; 1 celery rib, chopped
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Step 3.
Add and cook, stirring, for 2 minutes: 4 garlic cloves, minced; 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme; ½ teaspoon salt; ¼ teaspoon black pepper; ¼ to ½ teaspoon cayenne pepper, to taste
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Step 4.
Add and bring to a simmer over high heat: 4 cups chicken or vegetable stock or broth; (1 smoked ham hock); 1 bay leaf
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Step 5.
Add a big handful at a time: 2 pounds mixed greens, such as collards, turnip greens, mustard greens, or kale, well washed and coarsely chopped
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Step 6.
Wilt each handful into the simmering stock before adding the next. Reduce the heat, cover, and simmer slowly until very tender, about 1 hour. Season to taste with: Salt and black pepper; Lemon juice
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Step 7.
Remove the ham hock, if using, scrape off any meat with a fork, and stir the meat back into the soup. Discard the bay leaf. Serve over: Cooked white rice
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Step 8.
with: Hot pepper sauce; Filé powder; Chopped green onions
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