| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
tb |
Lard or shortening |
| 3 |
tb |
Chopped green onions |
| 1/2 |
tb |
Chopped garlic |
| 1/2 |
lb |
Ham; diced |
| 2 |
lb |
Mixed greens; (1/2 pound each spinach, collard greens, turnip greens and cabbage leaves) |
| 2 |
qt |
Chicken stock |
| 1 |
|
Bay leaf |
|
|
Cayenne and salt |
| 1 |
pn |
Ground thyme |
|
|
Up to 1/4 cup file powder |
|
|
Steamed rice; for serving |
|
|
Chopped green onions; for garnish |
INSTRUCTIONS
ESSENCE OF EMERIL SHOW#EE99
Heat lard in a large soup pot, add onion and garlic and cook until tender,
about 3 minutes. Add ham and cook for 2 minutes. Add greens, a handful at a
time, stirring them into fat until wilted before adding next bunch. Add
stock, bay leaf, 1 teaspoon salt, cayenne and thyme . Bring to a boil,
reduce heat and simmer 1 hour. Taste for seasoning -- greens should be
tender and slightly spicy; add enough salt to enhance flavors. To thicken,
have gumbo bubbling gently and stir in 1 tablespoon file powder to start;
add file a little at a time until thickened; simmer 3 minutes more. Serve
with steamed rice and green onions.
Yield: 6 to 8 Servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 19, 1998
A Message from our Provider:
“Our God is an *_AWESOME_* God!”