| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 4 | Ham hocks, about 2 pounds | |
| total | ||
| Pinch of cayenne | ||
| 5 | Bay leaves | |
| 8 1/2 | c | Water |
| 4 | lb | Assorted greens, such as |
| collard mustard | ||
| turnips | ||
| frisee arugula and | ||
| spinach washed stemmed | ||
| and trim | ||
| 2 | T | Vegetable oil |
| 2 | c | Chopped onions |
| 1 | c | Chopped bell peppers |
| 1 | c | Chopped celery |
| 1/2 | t | Dried leaf thyme |
| 1/2 | t | Dried leaf oregano |
| 1/2 | t | Dried leaf basil |
| 1/2 | c | Finely chopped parsley |
| File powder | ||
| Salt and pepper | ||
| 3 | c | Cooked white rice, warm |
| 1 | T | Chopped green onions |
| Essence |
INSTRUCTIONS
In a large pot, combine the ham hocks, bay leaf, and water together. Season with salt and pepper. Bring the liquid up to a boil and reduce to a simmer. Cook the ham hocks for 30 minutes. With a slotted spoon remove the hocks, remove the meat and chop. Reduce the heat to medium and add the greens, a handful at a time and blanch until they are wilted. Drain and reserve the liquid. Chop the greens. Set aside. In the same pot, heat the oil. When the oil is hot, saut_ the vegetables until they are wilted, about 10 minutes. Add the ham hock, greens, reserved liquid, and herbs. Bring to a boil and reduce to a simmer. Cook for 1 1/2 hours. Add the file powder right before serving. Season with salt and pepper. Ladle the gumbo in a shallow bowl and place a spoonful of the rice in the center. Garnish with green onions and Essence. Yield: 8 servings Recipe By :ESSENCE OF EMERIL SHOW #EE2398 Posted to MC-Recipe Digest V1 #316 Date: Tue, 26 Nov 1996 08:02:23 -0500 From: Meg Antczak <[email protected]>
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