Serves8 to 10 (main course)
- Active time:40 min
- Start to finish:2 hr
February 2004
If you can’t find one type of the greens for this recipe, you can either increase the other two kinds proportionally or substitute kale and/or chard.
-
8
cabbage leaves (from 1 large head)
-
1
lb
mustard greens
-
3/4
lb
turnip greens
-
1/2
lb
beet greens (from 1 bunch beets; including stems)
-
2
smoked ham hocks (1 lb each)
-
2
medium onions, finely chopped
-
2
garlic cloves, minced
-
2
tablespoons
unsalted butter
-
2
tablespoons
all-purpose flour
-
1
tablespoon
fresh thyme or 1 teaspoon dried thyme
-
1 to 2
small fresh hot red chiles (2 to 3 inches long), minced, including seeds
-
10
oz
baby spinach
-
1/4
cup
finely chopped fresh parsley
-
3
tablespoons
cider vinegar plus additional for serving
-
1
teaspoon
salt, or to taste
-
Bring 2 quarts of water to a boil in a 6- to 8-quart wide heavy pot. Add cabbage and simmer, covered, until tender, about 10 minutes. Transfer cabbage with tongs to a colander, reserving cooking liquid, then add half of mustard, turnip, and beet greens to cooking liquid. Simmer, uncovered, 5 minutes. Transfer greens with tongs to colander with cabbage, then cook remaining greens in same manner and transfer to colander. When greens are cool enough to handle, finely chop.
-
Add ham hocks to cooking liquid (liquid will not cover them completely) and simmer, covered, 1 hour. Transfer with tongs to a cutting board to cool. Transfer ham broth to a bowl, adding water if necessary to measure 5 cups liquid. Discard skin, bones, and fat and finely chop ham.
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Cook onions and garlic in butter in pot over moderate heat, stirring frequently, until golden, about 5 minutes. Add flour and cook, stirring, 3 minutes. Add ham broth in a slow stream, stirring constantly. Add chopped greens, ham, thyme, and minced chile and simmer, uncovered, until greens are tender, about 8 minutes.
-
Gradually add spinach, stirring until wilted. Stir in parsley, vinegar, and salt. Serve with hot sauce and additional vinegar if desired.
Cooks’ note: Gumbo (without spinach, parsley, vinegar, and salt) can be made 2 days ahead. Cool, uncovered, then chill, covered. Reheat before adding remaining ingredients.