Gumbo Z'herbes

Gumbo Z'herbes

Oxmoor House JANUARY 1983

  • Yield: 12 servings


  • 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.


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