“It’s a green gumbo made with collard greens, mustard, turnip — five different types of greens put together to make a gumbo. I’m excited to try it myself. I like to mix them because some are peppery and some are bitter, there’s different properties and I’m anxious to see what it tastes like with all five of them together,” Harborview Chef Vanessa Gray-Douglas says.
Ingredients
5 cups chopped mustard greens
5 cups chopped collard greens
5 cups chopped turnip greens
3 cups chopped beet tops (5 ounces)
2 cups chopped cabbage
2 cups chopped romaine lettuce
2 cups chopped watercress
1 1/2 cups coarsely chopped spinach
1 cup chopped carrot tops (1 1/2 ounces)
2 garlic cloves, chopped
1 medium onion, chopped
1/2 pound smoked sausage, diced
1/2 pound smoked ham, diced
1/2 pound uncooked beef brisket, diced
1/2 pound dry Spanish chorizo or andouille sausage, diced
2 tablespoons vegetable oil
1/4 cup all-purpose flour
2 teaspoons table salt
1/2 teaspoon fresh thyme leaves
1/2 teaspoon ground red pepper
1/2 teaspoon filé powder
Hot cooked rice
Directions
Combine first 11 ingredients and water in a 15-quart stockpot and cover. Bring to a boil over high heat (about 20 minutes). Uncover; boil, stirring occasionally, for 30 minutes. Drain, reserving cooking liquid. Coarsely chop greens.
Combine smoked sausage and next two ingredients in pot with 2 cups reserved cooking liquid. Bring to a boil. Boil, stirring once, for 15 minutes.
Meanwhile, cook chorizo in hot oil in a medium skillet over medium-low heat, stirring occasionally, for 10 minutes or until browned. Remove with a slotted spoon; drain on paper towels, reserving 3 tablespoons drippings in skillet.
Make a roux:
Stir flour into reserved drippings with a wooden spoon and cook over medium heat, stirring constantly, until flour is medium brown (about 15 minutes). Add flour mixture to mixture in stockpot and stir well. Add chopped greens mixture and 5 cups reserved cooking liquid. Reduce heat to medium low; simmer, stirring occasionally, for 20 minutes. Stir in salt, thyme, red pepper and chorizo. Cook, stirring occasionally, for 40 minutes. Stir in filé powder; stir vigorously. Serve over hot cooked rice.
Recipe adapted by Vanessa Gray-Douglas. Original recipe by Leah Chase, posted on southernliving.com.
