GUMBO Z'HERBES
Almost anything green is game here: Good options include turnip or beet greens, spinach, kale, fresh herbs, and green onions.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 3h25m
Number Of Ingredients 11
Steps:
- In a large pot, heat oil over medium. Add ham hocks and onion; cook until onion has softened, about 10 minutes.
- Add greens; cook, stirring frequently, until wilted, 7 to 9 minutes. Add broth, 6 cups water, garlic, bay leaf, and thyme; season with salt and cayenne.
- Bring to a boil; reduce to a simmer, and cook the gumbo 2 1/2 hours, or until ham hocks are tender and greens are very tender.
- Remove ham hocks from pot; shred meat, discarding skin and bones. Return meat to gumbo. Remove and discard bay leaf. Season with salt, and serve over rice.
Nutrition Facts : Calories 221 g, Fat 11 g, Fiber 8 g, Protein 16 g, SaturatedFat 2 g
GUMBO Z'HERBES
This simple, vegetarian take on gumbo focuses on hearty greens made extra flavorful by simmering with the holy trinity onion, celery, and bell pepper. This would be great with hot sauce and toasted benne (sesame) seeds. Or, top each bowl with seared or grilled andouille or Conecuh® sausage.
Provided by John Somerall
Time 2h
Yield 12
Number Of Ingredients 20
Steps:
- Cut leeks in half lengthwise, then slice both white and green parts crosswise into 1/4-inch thick pieces. Remove and discard stems from collard greens, turnip greens, kale, and chard; chop all greens, keeping them separate. Dice celery stalks and reserve leaves for garnish.
- Melt 2 tablespoons butter in a large pot over medium heat. Add leeks and 1 tablespoon thyme; cook, stirring frequently, until leeks are tender and translucent, about 5 minutes. Add collard greens, turnip greens, and cabbage; cook, stirring frequently, until greens are wilted, about 5 minutes. Add kale, chard, and 1 tablespoon salt; cook, stirring frequently, until all greens are wilted, about 5 minutes. Reduce heat to low and continue cooking greens, stirring frequently, until tender and no longer bitter, about 10 minutes. Remove greens from the pot and transfer to a large bowl; set aside until ready to use.
- Wipe out the pot and melt remaining 4 tablespoons butter over medium heat. Whisk in flour and cook, stirring constantly, until flour mixture is dark brown in color and very aromatic (try to get this mixture as dark as possible without burning it), about 5 minutes. Add bell pepper, onion, and diced celery; cook, stirring frequently, until vegetables are tender, about 5 minutes. Add garlic and remaining 1 tablespoon thyme; cook, stirring constantly, until tender and fragrant, about 1 minute.
- Whisk in vegetable broth. Add reserved braised greens, add bay leaves, black pepper, file powder, and crushed red pepper. Bring mixture to a boil over medium heat, stirring occasionally. Reduce heat to low, and cook, stirring occasionally, until slightly thickened and vegetables are tender, about 30 minutes. Season with remaining 1 tablespoon salt.
- Serve over cooked rice and garnish with reserved celery leaves, if desired.
Nutrition Facts : Calories 231.7 calories, Carbohydrate 38.8 g, Cholesterol 15.3 mg, Fat 7 g, Fiber 8.2 g, Protein 7.7 g, SaturatedFat 3.9 g, Sodium 1282.7 mg, Sugar 5.6 g
GUMBO Z'HERBES WITH PERFECT RICE
Gumbo Z'herbes with Perfect Rice
Categories Soup/Stew Blender Leafy Green Pork Rice Vegetable Sauté Bon Appétit
Yield Makes 10 servings
Number Of Ingredients 19
Steps:
- 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.
- 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.
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- In a large Dutch Oven, slowly heat the olive oil. Add the flour, whisking constantly, until the roux becomes the color of peanut butter (this could take up to an hour depending how comfortable you are with the process). It’s best to go with a lower heat to prevent scorching if this is your first time.
- Add the onions, bell pepper, celery, leeks & swiss chard stems, sauté until caramelized. Add the garlic, bay leaves, herbs de province, & black pepper. Start with ¼ teaspoon of the cayenne and add more to your liking throughout the cooking process - be very careful – it can be overwhelming. Sauté until fragrant, about 5 minutes. Add the mushrooms and sauté until they release their liquid.
- Add water to cover, bring to a simmer. Place the greens in the simmering stew a handful at a time. Simmer until the greens are tender. Add soy sauce, simmer for a few minutes then taste the stew and adjust the seasonings with salt and pepper. If the Gumbo is too spicy add a bit of apple cider vinegar or lemon juice to neutralize the heat.
GUMBO Z'HERBES WITH PERFECT RICE RECIPE - BON APPéTIT
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 …
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- 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.
- 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.
GUMBO - WIKIPEDIA
Gumbo (Louisiana Creole: Gombo) is a stew popular in the U.S. state of Louisiana, and is the official state cuisine.Gumbo consists primarily of a strongly-flavored …
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Main ingredients Stock, roux, okra, filé …Region or state LouisianaPlace of origin United StatesAlternative names Gombo
From en.wikipedia.org
Main ingredients Stock, roux, okra, filé …Region or state LouisianaPlace of origin United StatesAlternative names Gombo
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