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.

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.
Nutrition Information
Serving size: 4 Calories: 1026 Fat: 58g Saturated fat: 31g Unsaturated fat: 21g Trans fat: 2g Carbohydrates: 26g Sugar: 1g Sodium: 227mg Fiber: 2g Protein: 96g Cholesterol: 353mg

 
Herbed Rice
 
Ingredients
  • 4 cups chicken broth
  • 2 cups long-grain rice
  • 1 teaspoon kosher salt
  • 2 tablespoons unsalted butter
  • 1 teaspoon chopped fresh parsley
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh tarragon
  • ½ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper
Instructions
  1. In a medium Dutch oven, bring stock, rice, and salt to a boil; reduce to a simmer. Cook, covered, until tender, about 15 minutes. Stir in butter, parsley, thyme, tarragon, and peppers until combined. Serve immediately.
Nutrition Information
Serving size: 8 Calories: 204 Fat: 3g Saturated fat: 2g Unsaturated fat: 1g Carbohydrates: 38g Sodium: 575mg Fiber: 1g Protein: 5g Cholesterol: 8mg

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