Guest Author - Deborah Rosen

This recipe is from a former Bellaonline Cajun editor. It is a delicious way to enjoy fresh green vegetables. It is also a great way to use up hamhocks or a leftover ham bone from Easter dinner!


Green Herb Gumbo

12 oz. piece of raw smoked ham
2 tablespoons cooking oil
1 large Spanish onion, chopped
3 garlic cloves, peeled and crushed
1 teaspoon dried oregano
1 teaspoon dried thyme
2 bay leaves
2 cloves
2 stalks celery, sliced finely
1 green bell pepper, seeded and chopped
1/2 green cabbage, stalkes removed and finely shredded
8 cups chicken stock (can substitute with fish stock)
7 oz. collard greens (can substitute kale), finely shredded
7 oz. Chinese mustard cabbage, finely shredded
7 oz. spinach, finely shredded
1 bunch watercress, finely shredded
6 scallions, finely shredded
1/2 cup chopped fresh parsley
1/2 teaspoon ground allspice
1 teaspoon grated nutmeg
salt, black pepper and cayenne pepper, to taste

Remove the fat and rind from the ham in one piece and set aside. Dice the ham very fine. Put the fat piece with the oil into a deep saucepan and heat until the fat piece sizzles. Stir in the ham, onion, garlic, oregano and thyme. Stir over moderate heat for about 5 minutes.

Add the bay leaves, cloves, celery and green bell pepper; stir for 3 minutes. Add the cabbage and stock; bring to a boil and then simmer for 5 minutes.

Add the collard greens and Chinese mustard cabbage and boil for 2 minutes.

Add the spinach, watercress and scallions. Return to a boil, then lower the heat and simmer for 1 minute.

Add the parsley, ground allspice, nutmeg, salt, black pepper and cayenne pepper.

Remove the piece of ham fat and the bay leaves (and the cloves, too, if you can find them!). Serve immediately. Serves 6-8, and yummy with hot French or garlic bread.