Mardi Gras 2012

It is carnival time again! Seems to roll around fairly soon each year, and it is earlier this year. I already see many King cakes in all the stores. I would love to eat them but they are so sweet! And the parades are rolling!

I got my new issue of Louisiana Cookin’ and there was a recipe for gumbo just using greens. That seemed like a good idea to me so my husband went to the garden and found all the greens he could and we did this recipe for Gumbo Z’Herbes. You can make this recipe your own by using whatever greens you wish to use. The beauty of the recipe is that is can be made with or without a roux. So for your Mardi Gras party this year try Gumbo Z’Herbes.

Gumbo Z’Herbes

Serves 10

1 pound collard or mustard greens

1 pound spinach

1 pound turnip greens

1 pound green cabbage leaves

1 large bunch fresh watercress (optional)

1 large bunch fresh parsley (optional)

6 carrots, tops only (optional)

1 large bunch radishes, tops only (optional)

½ teaspoon cayenne

½ teaspoon freshly ground black pepper

2 bay leaves

½ teaspoon ground thyme

½ teaspoon allspice (optional)

1 pound salt meat or ham, cut into small cubes

3 tablespoons vegetable shortening

1 bunch green onions, finely chopped

1 cup chopped yellow onions

1 garlic clove, minced

If using fresh greens, trim and wash well. Put greens in a large, deep pot and add enough water to cover. Add cayenne, black pepper, bay leaves, thyme, and allspice. Boil until greens are tender. Drain and reserve cooking liquid (you should have about 3 to 4 quarts.)

Once greens are well drained, chop them up fine, either by hand or with a food processor. If you are using frozen greens, cook according to package directions with spices, drain, and reserve cooking liquid.

If using a roux, skip to roux recipe. Melt shortening in a large skillet and brown salt meat or ham, yellow onions, and garlic. Return greens to reserved liquid and add cooked salt meat, onions and garlic. Simmer for about 2 hours.

Note: Some people add a couple of teaspoons of white vinegar during the final two hours of cooking time. Correct seasonings to taste. When it is prepared in this manner, you can choose to eat the gumbo with or without rice. The Cajuns always eat gumbo with rice.

With a roux;

Use the same ingredient list as above, with this addition.

½ cup vegetable oil

3 tablespoons all-purpose flour

Make a roux with the oil and flour. When roux is a warm brown color, add yellow onions and garlic, and cook until onions are soft, about 4 minutes. Add salt meat or ham and cook for a few more minutes.

Combine roux mixture with cooking liquid from the greens in a large, heavy pot over medium heat. Add green onions, and cook for 30 minutes. Add all of the greens and continue to simmer for 2 hours.

The only step omitted from the first recipe is the browning of onions and salt meat in the shortening.

Happy Mardi Gras!