Gumbo Z'herbes with Perfect Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
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 filé 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 |
perfect rice |
Directions:
1. Heat 1 tablespoon oil in heavy extra-large pot over medium-high heat. Add ham; sauté until browned, about 10 minutes. Transfer to bowl and reserve. Melt butter in same large pot over medium-high heat. Add leeks and celery. Sauté until vegetables are soft, about 8 minutes. Add green onions, parsley, and garlic. Sauté until onions wilt, about 2 minutes. Reduce heat to medium-low. Add filé 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.
2. Working in batches of 2 cups, puree greens in processor, scraping down sides occasionally. Transfer puree to bowl.
3. 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.)
4. Mound 1/4 cup warm rice in center of each bowl. Ladle gumbo around rice.
5. *A powder made from ground sassafras leaves; available in the spice section of some supermarkets and at specialty foods stores.
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