We originally found this recipe in Farm to Fork: Cooking Local, Cooking Fresh by Emeril Lagasse. This is a great way to introduce people to greens, as they really absorb the flavors that they are cooked in. Just a final note, we ended up making some changes so it would fit better into my diet but haven't noticed a real change in the flavor. This recipe makes quite a lot of food, but it refrigerates/freezes well so you can have easy leftovers.
Rating: Easy
3 large cloves garlic
1 small yellow onion (I actually don't include this)
1.5 Tbs Olive Oil
16 oz ham
3 bunches of greens (kahle, mustard, collard, cabbage, whatever you want)
12 cups chicken broth (I use water and bullion powder)
1.5 cups brown rice
1 tsp cayenne
1 tsp salt
2 tsp chili powder
crushed red pepper flakes to taste
Prep: Mince garlic and chop onion into small pieces. Ham should be chopped into small, bite sized cubes. Greens should be chopped into manageable strips (no longer than 1"*2")
Cooking: In a large pot brown onion and garlic in olive oil over medium heat for about two minutes. Throw in ham and cook for another four. Start adding greens one handful at a time, allowing them to begin to wilt before tossing in more. Once all of the greens are in the pot add the broth, rice, and seasonings. Cover and allow to simmer over medium heat for about an hour, gumbo does not need to boil.
Yamara had the awesome idea of using chorizo instead of ham, but I haven't tried this yet.
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