Pork and Greens Gumbo
 
Mix and match hearty greens in this flavorful Pork and Greens Gumbo. Choose from kale, collards, mustard greens, or Swiss chard.
Ingredients
  • 3 pounds ham hock
  • 1 gallon water
  • 3 bay leaves
  • 1 tablespoon black peppercorns
  • ¾ cup unsalted butter, divided
  • ½ cup all-purpose flour
  • ½ cup chopped onion
  • ½ cup chopped green bell pepper
  • ¼ cup chopped celery
  • 1 bunch kale, chopped
  • 1 bunch mustard greens, chopped
  • 1 bunch parsley, chopped
  • 1 teaspoon filé powder
  • Herbed Rice, recipe follows
Instructions
  1. In a large Dutch oven, combine ham hock, 1 gallon water, bay leaves, and peppercorns. Bring to a boil; reduce heat to medium, and simmer until meat comes off the bone easily, about 45 minutes. Remove meat from the pan; let cool. Strain cooking liquid into a large bowl, and reserve. Using a fork, shred ham hock meat; set aside meat, and reserve Dutch oven.
  2. In a large skillet over medium heat, melt ½ cup butter. Add flour, and whisk until smooth. Cook, stirring frequently, until a light brown roux forms, 10 to 15 minutes; remove from heat, and set aside.
  3. In reserved Dutch oven over medium-high heat, melt remaining ¼ cup butter. Add onion, bell pepper, and celery, and cook, stirring frequently, until tender, about 3 minutes. Add kale, mustard greens, and parsley, and cook, stirring, until greens wilt. Add reserved cooking liquid, and bring to a boil; reduce heat to medium-low, and add roux, stirring until combined. Cover, and simmer about 2 hours. Add ham hock meat, and simmer 15 minutes more. Garnish with filé, and serve immediately with Herbed Rice, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/pork-greens-gumbo/