Ingredients
Units
Scale
- 9 types of Greens (ideal) but use at least five of these: 1 bunch each: collard greens, mustard greens, turnip greens (bottom parts only), green onions, parsley (TFD prefers Chervil for its delicate taste of anise), watercress, spinach, small head of green cabbage, carrot tops
- 2 medium onions, chopped (about 3 cups)
- 8 cloves garlic, crushed and chopped
- 1 1/2 gallons chicken stock (preferred) or bottled water
- 5 tablespoons flour
- 1 pound kielbasa
- 1 pound Virginia ham in 1 piece
- 1 pound lean veal
- 1 pound hot sausage, chaurice is ideal
- 1 large ham bone (optional but recommended)
- Seasoning:
- 2 teaspoons salt
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne
- 4 whole bay leaves
- 12 whole allspice
- 4 whole cloves
- 2 teaspoons file powder
- Boiled rice, for serving
Instructions
- Clean greens under cold running water, making sure to pick out bad leaves and rinse away any grit. Chop greens coarsely and place in a 12-quart stockpot with the onions and garlic.
- Cover with stock or water, bring mixture to a boil, reduce to simmer, cover and cook for 30 minutes.
- Strain greens, onion and garlic and reserve liquid.
- Cut all meats, except the chaurice, into bite-size pieces and place in a 12 quart stockpot with 2 cups of the reserved liquid. Steam over high heat for 15 minutes.
- Meanwhile cut the chaurice into bite-size pieces and place in a skillet over high heat to render, about 10 minutes. Remove chaurice, keeping the grease in the skillet and set aside.
- Blend greens in a food processor until pureed.
- Grind the whole spices to a powder.
- Heat the skillet of chaurice grease over a high heat and add flour. Cook roux, stirring constantly until flour is cooked, about 5 minutes (should be the color of peanut butter). Pour roux over meat mixture and stir to combine.
- Add pureed greens to the meat in the stockpot and 2 quarts of the reserved liquid. Let simmer over a low heat for 20 minutes. Add chaurice, ham bone, bay leaves and the ground spices, stir well.
- Simmer for 40 minutes. Stir in file powder and remove from heat.
- Serve over steamed rice.
