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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 6 |
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Ingredients:
2 lbs mixed greens (such as collard greens, mustard greens, turnip greens, beet, carrot or radish tops, spinach, green c) |
1/4 cup bacon fat or 1/4 cup corn oil |
1/3 cup all-purpose flour |
1 large onion, peeled and chopped |
1 clove garlic, peeled and minced |
1 green pepper, cored,seeded and diced |
1 bay leaf |
1/2 teaspoon dried thyme |
1 -1 1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/4 teaspoon white pepper |
1/4-1/2 teaspoon cayenne pepper |
1/2 lb smoked ham, cut into chunks |
1/2 lb garlic sausage or 1/2 lb andouille sausage, cut into chunks |
Directions:
1. Wash the greens thoroughly and drain.
2. Chop them coarsely, discarding any tough center stems.
3. Put the greens in a large kettle with 1 cup cold water (do this in batches if necessary).
4. Cover, bring to a boil and cook until the greens are wilted (5 to 15 minutes) depending on type of greens being used.
5. Drain, reserving the liquid.
6. Add enough water to the liquid to yield 1-1/2 quarts.
7. Heat the fat or oil in a heavy pot, add the flour and cook, stirring, about 15 to 20 minutes or until the roux is medium brown (the color of peanut butter).
8. Add the onion, garlic and green pepper and cook 5 to 10 minutes or until softened, stirring occasionally.
9. Stir in the measured liquid with the bay leaf, thyme, salt, peppers and cayenne to taste.
10. Add the greens, ham and sausage and mix well.
11. Bring to a boil, then simmer for 1-1/2 to 2 hours, stirring occasionally.
12. Discard the bay leaf, and taste and adjust the seasoning before serving, over rice.
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