Gumbo Z'Herbes

• 1 1/2 tablespoons lard or shortening
• 3 tablespoons chopped green onions
• 1/2 tablespoon chopped garlic
• 1/2 pound ham, diced
• 2 pounds mixed greens (1/2 pound each spinach, collard greens, turnip greens and cabbage leaves)
• 2 quarts chicken stock
• 1 bay leaf
• Cayenne and salt
• Pinch ground thyme
• Up to 1/4 cup file powder
• Steamed rice, for serving
• Chopped green onions, for garnish

1. Heat lard in a large soup pot, add onion and garlic and cook until tender, about 3 minutes.
2. Add ham and cook for 2 minutes.
3. Add greens, a handful at a time, stirring them into fat until wilted before adding next bunch.
4. Add stock, bay leaf, 1 teaspoon salt, cayenne and thyme .
5. Bring to a boil, reduce heat and simmer 1 hour.
6. Taste for seasoning -- greens should be tender and slightly spicy; add enough salt to enhance flavors.
7. To thicken, have gumbo bubbling gently and stir in 1 tablespoon file powder to start; add file a little at a time until thickened; simmer 3 minutes more.
8. Serve with steamed rice and green onions.

lard, green onions, garlic, ham, mixed greens, chicken stock, bay leaf, cayenne, ground thyme, file powder, rice, green onions

Taken from www.foodnetwork.com/recipes/emeril-lagasse/gumbo-zherbes-recipe.html (may not work)