- 0.5 Pound mustard green, stemmed
- 1.5 Pound trimmed boneless pork shoulder, cut into 1-inch pieces
- freshly ground pepper
- cayenne pepper
- 1 Pound hot andouille sausage, cut into 1/2-inch pieces
- 0.5 Pound smoked ham, cut into 1/2-inch pieces
- 1.5 tsp chopped fresh thyme
- 1.5 tsp filé powder
- hot sauce, for serving
- 2 Tbsp all-purpose flour
- 4 scallion, chopped
- 0.5 Pound collard green, stemmed
- 0.5 Pound turnip green or kale, stemmed
- 0.5 Pound spinach, stemmed
- 1 cup carrot-top green
- 1 bunch watercress
- 0.25 head iceberg lettuce
- 0.75 Pound green cabbage
- 1 medium white onion, chopped
- 6 garlic clove, chopped
- cider vinegar, for serving
- Coarsely chop all of the greens and add to a very large pot, along with the onion, garlic and scallions. Add 2 quarts of water and bring to a boil. Cover partially and simmer over moderate heat until the greens are very tender and lose their bright color, about 30 minutes. Using a slotted spoon, scoop the greens into a food processor, along with the flour, and coarsely puree.
- Return the broth in the pot to a boil and add the pork. Season with salt and pepper and cayenne. Simmer over low heat, partially covered, for 30 minutes. Add the andouille, ham, thyme and greens and simmer, partially covered, for 1 hour. Stir in the filé powder and serve with hot sauce and vinegar.
The gumbo can be refrigerated for up to 5 days.
Filé powder (also called gumbo filé) is made from ground sassafras. It’s available at amazon.com.
Recipe Credit: David KInch
Image Credit: Cedric Angeles