| 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
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