Ingredients

  • ¼ head cabbage 8 leaves
  • 225 grams mustard greens
  • 225 grams kale
  • 225 grams beet greens
  • 1800 grams ham hocks
  • 350 grams onion finely chop
  • 2 cloves garlic minced
  • 2 tablespoons butter, unsalted
  • 2 tablespoons flour
  • 1 tablespoon fresh thyme
  • 2 chiles, serranos minced
  • 140 grams spinach
  • ¼ cup parsley finely chop
  • 3 tablespoons cider vinegar
  • 1 teaspoon salt

Directions

1. Bring 2 quarts of water to a boil in a heavy pot. Add cabbage and simmer, covered, until tender, about 10 minutes. Transfer cabbage to colander, reserving liquid, then add half of mustard, kale and beet greens to cooking liquid. Simmer, uncovered, 5 minutes. Transfer greens with tongs to colander with cabbage, then cook remaining greens in same manner and tranfer to colander. When greens are cool enough to handle, finely chop.
2. Add ham hocks to cooking liquid and simmer partially covered, 2 hours. (Hocks aren't completely covered.) Transfer with tongs to a cutting board to cool. Transfer ham broth to a bowl, adding water if necessary to measure 5 cups liquid. Discard skin, bones, and fat and finely chop ham.
3. Sauté onions and garlic in butter in pot until golden. Add flour and cook 3 minutes. Add ham broth in a slow stream, stirring constantly, then bring to a boil. Add chopped greens, ham, thyme, and minced chile and simmer, uncovered, until greens are tender, about 8 minutes. Gradually add spinach, stirring until wilted. Stir in parsley, vinegar and salt. Serve with hot sauce and additional vinegar if desired.
4. Gumbo (without spinach, parsley, vinegar and salt) can be made 2 days ahead. Cool, uncovered, then chill, covered. Reheat before adding remaining ingredients.

Notes
Serving Ideas:Original serves 8.


Categories
Pork, hot, main coursesoups
Keywords
Pork, main coursesoups, hot
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