Love a Big Hearty Bowl of Gumbo Greens With Rice and Cornbread (Print Version)
Smoky gumbo greens simmered with andouille, ham hock, five greens, rice, and warm cornbread for a full Southern bowl.
# Ingredients:
For the gumbo base
01 -
12 oz (340 g) andouille sausage, sliced
02 -
1/3 cup vegetable oil
03 -
1/3 cup all-purpose flour
04 -
1 large yellow onion, diced
05 -
1 green bell pepper, diced
06 -
2 celery ribs, diced
07 -
5 garlic cloves, minced
08 -
6 cups (1.4 L) low-sodium chicken stock
09 -
1 smoked ham hock, about 8 oz (225 g)
10 -
2 bay leaves
11 -
1 teaspoon fresh thyme leaves
12 -
1/2 teaspoon cayenne pepper, plus more to taste
13 -
1 teaspoon kosher salt, plus more as needed
14 -
1/2 teaspoon black pepper
For the greens
15 -
1 lb (450 g) collard greens, stems removed and chopped
16 -
8 oz (225 g) mustard greens, chopped
17 -
8 oz (225 g) kale, stems removed and chopped
18 -
8 oz (225 g) green cabbage, thinly sliced
19 -
5 oz (140 g) baby spinach
20 -
4 green onions, sliced
21 -
2 tablespoons chopped parsley
For serving
22 -
4 cups cooked white rice
23 -
Warm cornbread, for serving
24 -
Hot sauce, for serving
25 -
File powder, optional
# Instructions:
01 -
Heat a large Dutch oven over medium heat. Add the andouille and cook for 5-6 minutes, stirring often, until browned at the edges. Transfer the sausage to a plate.
02 -
Add the oil to the same pot. Whisk in the flour and cook over medium heat for 12-16 minutes, stirring often, until the roux is peanut butter brown and smells nutty.
03 -
Stir in the onion, bell pepper, and celery. Cook for 5 minutes, scraping the bottom of the pot. Add the garlic and cook for 45 seconds.
04 -
Slowly stir in the chicken stock. Add the ham hock, bay leaves, thyme, cayenne, salt, pepper, and browned sausage. Bring to a simmer.
05 -
Add the collards, mustard greens, kale, cabbage, and spinach in batches, stirring until each batch wilts enough to fit. Reduce the heat to medium-low.
06 -
Cover partly and simmer for 55-65 minutes, stirring now and then, until the greens are tender and the broth is smoky. Remove the ham hock, shred any meat, and return the meat to the pot.
07 -
Discard the bay leaves. Stir in green onions and parsley. Taste for salt and cayenne, then ladle over hot rice and serve with cornbread, hot sauce, and file powder if using.
# Notes:
01 -
The gumbo tastes deeper after resting for 20 minutes off the heat.
02 -
Serve rice separately so it does not absorb the broth in storage.
03 -
Nutrition is estimated per serving with rice and a small piece of cornbread.