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vegetable oil ham butter leeks celery green onions fresh Italian parsley garlic file powder fresh oregano cayenne pepper collard greens fresh spinach leaves sugar low-salt flour
Viewed: 95 - Published at: 8 years agoIngredients
- 11 tablespoons vegetable oil, divided
- 4 cups 1/2-inch cubes smoked ham (about 22 ounces)
- 2 tablespoons (1/4 stick) butter
- 6 cups sliced leeks (white and pale green parts only; from 5 large)
- 2 cups finely chopped celery
- 2 cups sliced green onions (about 8)
- 1 cup chopped fresh Italian parsley
- 5 large garlic cloves, chopped
- 3 tablespoons file powder*
- 1 tablespoon chopped fresh oregano
- 3/4 teaspoon cayenne pepper
- 8 cups sliced collard greens (about 6 ounces)
- 8 cups sliced mustard greens (about 6 ounces)
- 1 large bunch watercress, thick stems trimmed (about 4 cups)
- 4 cups fresh spinach leaves
- 1/2 teaspoon sugar
- 10 cups low-salt chicken broth, divided
- 3/4 cup all purpose flour
Method
- Heat 1 tablespoon oil in heavy extra-large pot over medium-high heat. Add ham; saute until browned, about 10 minutes. Transfer to bowl and reserve. Melt butter in same large pot over medium-high heat. Add leeks and celery. Saute until vegetables are soft, about 8 minutes. Add green onions, parsley, and garlic. Saute until onions wilt, about 2 minutes. Reduce heat to medium-low. Add file powder, oregano, and cayenne pepper. Stir 3 minutes. Add collard greens, mustard greens, watercress, spinach, and sugar. Toss to combine. Add 2 cups broth. Cover and cook until all greens are tender, stirring occasionally, about 15 minutes. Remove pot from heat.
- Working in batches of 2 cups, puree greens in processor, scraping down sides occasionally. Transfer puree to bowl.
- Heat 10 tablespoons oil in same pot over medium-high heat. Add flour; whisk until smooth. Cook until roux is peanut butter color, whisking often, about 7 minutes. Whisk in remaining 8 cups broth and bring to boil, whisking often. Add greens puree, then ham. Simmer gumbo 10 minutes to blend flavors. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly; chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat before serving.)
- Mound 1/4 cup warm rice in center of each bowl. Ladle gumbo around rice.
- *A powder made from ground sassafras leaves; available in the spice section of some supermarkets and at specialty foods stores.
