Gumbo Z'herbes Recipe

Wash and prepare greens

Thoroughly rinse all greens to remove grit. Stack and roll the collards, mustards, and turnip greens and slice crosswise into 1/4" ribbons. Roughly chop spinach. Set aside in a large bowl.

Blanch greens (optional for softer texture): bring a large pot of salted water to a boil, add greens in batches for 1 minute, then immediately transfer to an ice bath. Drain well and squeeze out excess water. Reserve.

Render the bacon and brown the ham hock: in a large heavy-bottomed pot or Dutch oven over medium heat, add the diced bacon and cook until fat is released and pieces are crisp, about 6–8 minutes. Remove bacon pieces with a slotted spoon and reserve.

Add the ham hock to the pot and brown briefly on all sides, 4–5 minutes, then remove and set aside with the bacon.

Add the rendered pork fat or salt pork if needed; keep heat at medium-low to prepare the roux.

Make a dark roux

To the pot with rendered fat, add 1 cup oil and warm to medium heat. Sprinkle in the flour, whisking constantly. Reduce heat to medium-low and continue stirring constantly, scraping the bottom, until the roux turns a deep chocolate-brown (like dark chocolate) and smells nutty, about 25–35 minutes. Be patient and watch to prevent burning. If hot spots develop, lower the heat.

Once the roux reaches the desired color, slowly whisk in 2 cups of chicken stock to temper it, then add remaining stock in a steady stream, stirring to create a smooth base.

Return the browned ham hock to the pot. Bring the mixture to a gentle simmer, cover partially, and cook 35–45 minutes to let the ham hock infuse flavor into the stock.

While the stock simmers, in a separate skillet over medium heat, add a tablespoon of the reserved bacon fat. Sauté the diced onion, celery, and bell pepper until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 1 minute until fragrant.

Stir the sautéed vegetables into the simmering gumbo base along with the reserved bacon and sliced andouille sausage. Simmer uncovered for 20 minutes to let flavors meld.

Add the prepared greens to the gumbo in batches, letting each batch wilt before adding the next so they incorporate evenly. Stir to combine and simmer gently. Continue until all greens are in the pot.

Return the pot to a low simmer and cook until the greens are tender and slightly chewy in texture (this chew is intentional and becomes the star), about 25–40 minutes, stirring occasionally. If the gumbo reduces too much, add up to 1 cup additional stock or water to maintain a saucy consistency.

Remove the ham hock. Strip the meat from the bone, chop it, and return the meat to the pot. Discard the bone. Taste and adjust seasoning with kosher salt and black pepper.

Stir in bay leaves, dried thyme, paprika, cayenne (start with less if you prefer mild heat), apple cider vinegar, and sugar. Simmer gently 8–10 minutes to let the flavors bloom.

If using file powder, sprinkle it in at the end of cooking (no more than 1 tsp) and stir. File will thicken slightly and add distinctive flavor.

Finish by folding in sliced scallions and a final drizzle of vinegar or a pinch more salt to brighten. Keep warm until serving.

Spoon steamed white rice into bowls and ladle gumbo z'herbes over the rice. Garnish with additional scallions, a few crumbled bacon pieces, and hot sauce on the side.

Gumbo z'herbes often tastes better the next day as flavors meld; reheat gently over low heat, adding a splash of stock if needed.