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Gallery Gumbo Z’Herbes Recipe Summary prep: 40 mins total: 3 hrs 25 mins Servings: 4

Ingredients Ingredient Checklist 2 tablespoons vegetable oil 2 ham hocks (about 1 1/2 pounds total), with several 1/2-inch slits cut into them 1 medium onion, chopped 3 bunches (3 pounds total) mixed collard and mustard greens, rinsed and chopped 3 cans (14 1/2 ounces each) reduced-sodium chicken broth 2 garlic cloves, minced 1 bay leaf 1/2 teaspoon dried thyme Coarse salt 1/8 to 1/4 teaspoon cayenne pepper Cooked white rice, for serving

Cook’s Notes After simmering for a couple of hours, the meat is so tender it’s easy to shred. Pull it from the bone with two forks.

Gallery Gumbo Z’Herbes

Recipe Summary prep: 40 mins total: 3 hrs 25 mins Servings: 4

Gumbo Z'Herbes

Gumbo Z’Herbes

Gumbo Z’Herbes

Recipe Summary prep: 40 mins total: 3 hrs 25 mins Servings: 4

Recipe Summary

prep: 40 mins total: 3 hrs 25 mins

Servings: 4

prep: 40 mins

total: 3 hrs 25 mins

prep:

40 mins

total:

3 hrs 25 mins

Servings: 4

4

Ingredients

Ingredients

  • 2 tablespoons vegetable oil 2 ham hocks (about 1 1/2 pounds total), with several 1/2-inch slits cut into them 1 medium onion, chopped 3 bunches (3 pounds total) mixed collard and mustard greens, rinsed and chopped 3 cans (14 1/2 ounces each) reduced-sodium chicken broth 2 garlic cloves, minced 1 bay leaf 1/2 teaspoon dried thyme Coarse salt 1/8 to 1/4 teaspoon cayenne pepper Cooked white rice, for serving

Directions

In a large pot, heat oil over medium. Add ham hocks and onion; cook until onion has softened, about 10 minutes.

Add greens; cook, stirring frequently, until wilted, 7 to 9 minutes. Add broth, 6 cups water, garlic, bay leaf, and thyme; season with salt and cayenne.

Bring to a boil; reduce to a simmer, and cook the gumbo 2 1/2 hours, or until ham hocks are tender and greens are very tender.

Remove ham hocks from pot; shred meat, discarding skin and bones. Return meat to gumbo. Remove and discard bay leaf. Season with salt, and serve over rice.

Cook’s Notes After simmering for a couple of hours, the meat is so tender it’s easy to shred. Pull it from the bone with two forks.

Cook’s Notes

After simmering for a couple of hours, the meat is so tender it’s easy to shred. Pull it from the bone with two forks.

Reviews (4)

 Add Rating & Review     51 Ratings   5 star values:        8    4 star values:        5    3 star values:        21    2 star values:        12    1 star values:        5

Reviews (4)

Add Rating & Review     51 Ratings   5 star values:        8    4 star values:        5    3 star values:        21    2 star values:        12    1 star values:        5

Add Rating & Review

51 Ratings 5 star values: 8 4 star values: 5 3 star values: 21 2 star values: 12 1 star values: 5

51 Ratings 5 star values: 8 4 star values: 5 3 star values: 21 2 star values: 12 1 star values: 5

51 Ratings 5 star values: 8 4 star values: 5 3 star values: 21 2 star values: 12 1 star values: 5

  • 5 star values: 8 4 star values: 5 3 star values: 21 2 star values: 12 1 star values: 5

    Martha Stewart Member     Rating: Unrated       06/25/2013   This recipe is a fantastic way to use up greens from the CSA and/or from the garden. Made it twice so far this year, both with different greens added such as kale, spinach and swiss chard. I love it with corn bread and hot sauce on the side. I've even made in in my slow cooker. I did reduce the total amount of liquids, but it came out great.  

Martha Stewart Member     Rating: Unrated       06/07/2010   This made a great side on Memorial Day. I don't eat meat so we added a tiny amount of liquid smoke and some Bacos and it worked perfectly. We made it with swiss chard, collard and mustard greens with some brown rice. Although the flavor was kind of light it was refreshing served with heavier stuff like hot dogs and baked beans.  

Martha Stewart Member     Rating: Unrated       02/17/2009   Lynn - Weston Produce, Longo's and Pusateri's all carry mustard and collard greens. Any local Loblaws or Metro will have kale or swiss chard which would also work in this recipe.  

Martha Stewart Member     Rating: Unrated       02/17/2009   This soup sounds delicious and I plan to try it however mustard and collard greens are not available where I live. What other green leafy veggies can I use instead? Thanks. Lynn in Newmarket, Ontario

    Martha Stewart Member

    Rating: Unrated 06/25/2013

This recipe is a fantastic way to use up greens from the CSA and/or from the garden. Made it twice so far this year, both with different greens added such as kale, spinach and swiss chard. I love it with corn bread and hot sauce on the side. I’ve even made in in my slow cooker. I did reduce the total amount of liquids, but it came out great.

Rating: Unrated

Rating: Unrated 06/07/2010

This made a great side on Memorial Day. I don’t eat meat so we added a tiny amount of liquid smoke and some Bacos and it worked perfectly. We made it with swiss chard, collard and mustard greens with some brown rice. Although the flavor was kind of light it was refreshing served with heavier stuff like hot dogs and baked beans.

Rating: Unrated 02/17/2009

Lynn - Weston Produce, Longo’s and Pusateri’s all carry mustard and collard greens. Any local Loblaws or Metro will have kale or swiss chard which would also work in this recipe.

This soup sounds delicious and I plan to try it however mustard and collard greens are not available where I live. What other green leafy veggies can I use instead? Thanks. Lynn in Newmarket, Ontario

All Reviews for Gumbo Z’Herbes

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Gumbo Z’Herbes

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest