Gumbo Zherbes Recipe
- 8 cabbage leaves (from 1 large head)
- 1 lb mustard greens
- 3/4 lb turnip greens
- 1/2 lb beet greens (from 1 bunch beets; including stems)
- 2 smoked ham hocks (1 lb each)
- 2 medium onions, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- 1 to 2 small fresh hot red chiles (2 to 3 inches long), minced, including seeds
- 10 oz baby spinach
- 1/4 cup finely chopped fresh parsley
- 3 tablespoons cider vinegar plus additional for serving
- 1 teaspoon salt, or to taste
- Accompaniments: hot sauce such as Tabasco; corn bread or rice
- Bring 2 quarts of water to a boil in a 6- to 8-quart wide heavy pot. Add cabbage and simmer, covered, until tender, about 10 minutes. Transfer cabbage with tongs to a colander reserving cooking liquid, then add half of mustard, turnip, and beet greens to cooking liquid. Simmer uncovered, 5 minutes. Transfer greens with tongs to colander with cabbage, then cook remaining greens in same manner and transfer to colander. When greens are cool enough to handle, finely chop.
- Add ham hocks to cooking liquid (liquid will not cover them completely) and simmer, covered, 1 hour. Transfer with tongs to a cutting board to cool. Transfer ham broth to a bowl, adding water if necessary to measure 5 cups liquid. Discard skin, bones, and fat and finely chop ham.
- Cook onions and garlic in butter in pot over moderate heat, stirring frequently, until golden, about 5 minutes. Add flour and cook, stirring, 3 minutes. Add ham broth in a slow stream, stirring constantly. Add chopped greens, ham, thyme, and minced chile and simmer, uncovered, until greens are tender, about 8 minutes.
- Gradually add spinach, stirring until wilted. Stir in parsley, vinegar, and salt. Serve with hot sauce and additional vinegar if desired.
