Gumbo Z'herbes

Recipe from

Oxmoor House


1 (2-pound) bunch mustard greens, cleaned
1 pound fresh spinach, cleaned
1 (1/2-pound) bunch watercress, cleaned
1 medium cabbage, shredded
4 cups water
2 tablespoons shortening
1/4 pound ham hock, rinsed
1/2 cup chopped onion
1/4 cup chopped green onion tops
1/4 cup chopped fresh parsley
2 bay leaves
1/2 teaspoon dried whole thyme
3 tablespoons all-purpose flour, divided
2 teaspoons salt
1/2 teaspoon pepper
Dash of hot sauce


Place thoroughly washed greens on cutting board; using a sharp knife, cut greens into bite-size pieces. Place greens, shredded cabbage, and water in a large Dutch oven; bring to a boil. Reduce heat, cover and simmer 20 minutes. Remove greens mixture from Dutch oven and drain, reserving liquid. Set aside.

Melt shortening in a Dutch oven over medium heat; add ham hock, and cook until browned. Remove ham hock; set aside. Add greens mixture, onion, green onion tops, parsley, bay leaves, and thyme; cook over medium heat 3 minutes, stirring constantly. Stir in 2 tablespoons flour, salt, pepper, and hot sauce.

Add reserved ham hock and reserved liquid. Bring to a boil. Reduce heat, cover and simmer 1 hour.

Combine remaining flour and a small amount of water to form a smooth paste. Stir into greens mixture, and cook 1 minute.