|
| |
|
Originally "gumbo z' herbes" (a Creole contraction for "gumbo aux herbes") was a Lenten dish that included no meat but was always made with at least seven different kinds of greens or herbs. In recent years "gumbo z' herbes" has come to be served all through the year, and is often made with ham and veal, as in this recipe.
|
| What You Need: |
|
|
|
1 pound fresh collard or mustard greens
1 pound fresh spinach
1 pound beet or turnip greens
½ pound chicory
1 pound green cabbage leaves
1 large bunch fresh watercress
1 large bunch fresh parsley plus
1 tablespoon finely chopped fresh parsley, both preferably the flat leaf Italian variety
The tops of 6 large carrots
The tops of a large bunch of radishes
4 quarts water
3 tablespoons vegetable shortening
1 pound cooked lean smoked ham, sliced ¼ inch thick and cut into ¼-inch cubes
1 pound lean boneless veal, trimmed of excess fat, sliced ¼ inch thick and cut into ¼-inch cubes
1 cup finely chopped onions
1 cup coarsely chopped scallions, including the green tops
2 medium-sized bay leaves, finely crumbled
2 whole cloves
1 teaspoon crumbled dried thyme
¼ teaspoon ground allspice
½ teaspoon ground hot red pepper (cayenne)
¼ teaspoon freshly ground black pepper
1½ teaspoons salt
|
|
| |
|
|
|
| How To Cook: |
|
|
1. With a sharp knife, trim away any bruised or blemished spots on the collard or mustard greens, spinach, the beet or turnip greens, chicory, cabbage leaves, watercress, the bunch of parsley and the tops of the carrots and radishes. Wash all the leaves in several changes of cold running water to remove any traces of dirt or sand.
|
2. In a heavy 10- to 12-quart pot, bring the water to a boil over high heat and drop in the greens by the handful. When the water returns to a boil, reduce the heat to low and simmer, partially covered, for 2 hours.
|
3. Strain the greens, a cup or so at a time, through a fine sieve set over a bowl, pressing down hard on the greens with the back of a large spoon to extract all their juices.
|
4. There should be about 6 cups of liquid; if necessary add water. As you proceed, put the pulp of the greens through the medium blade of a food grinder and reserve it. Set the pot aside.
|
5. Melt the shortening over moderate heat in a heavy 12-inch skillet. Drop in the ham and veal cubes and, stirring frequently, brown the meats lightly.
|
6. Add the onions, scallions and the tablespoon of chopped parsley and, still stirring, cook for about 5 minutes, or until the onions are soft and translucent but not brown. Add the ground greens and simmer uncovered over low heat for 15 minutes.
|
7. With a rubber spatula, scrape the entire contents of the skillet into the original stock pot. Add the reserved 6 cups of cooking liquid, the bay leaves, cloves, thyme, allspice, red and black pepper, and salt, and mix well.
|
8. Bring to a boil over high heat, reduce the heat to low and cover tightly. Then simmer the "gumbo z' herbes" for 1 hour longer. Taste for seasoning and serve at once from a heated tureen or individual soup plates.
|
|
|
|
|
|
|
|
