Gumbo Z'Herbes With Perfect Rice

• 11 tablespoons vegetable oil, divided
• 4 cups 1/2-inch cubes smoked ham (about 22 ounces)
• 2 tablespoons (1/4 stick) butter
• 6 cups sliced leeks (white and pale green parts only; from 5 large)
• 2 cups finely chopped celery
• 2 cups sliced green onions (about 8)
• 1 cup chopped fresh Italian parsley
• 5 large garlic cloves, chopped
• 3 tablespoons file powder*
• 1 tablespoon chopped fresh oregano
• 3/4 teaspoon cayenne pepper
• 8 cups sliced collard greens (about 6 ounces)
• 8 cups sliced mustard greens (about 6 ounces)
• 1 large bunch watercress, thick stems trimmed (about 4 cups)
• 4 cups fresh spinach leaves
• 1/2 teaspoon sugar
• 10 cups low-salt chicken broth, divided
• 3/4 cup all purpose flour

1. Heat 1 tablespoon oil in heavy extra-large pot over medium-high heat. Add ham; saute until browned, about 10 minutes. Transfer to bowl and reserve. Melt butter in same large pot over medium-high heat. Add leeks and celery. Saute until vegetables are soft, about 8 minutes. Add green onions, parsley, and garlic. Saute until onions wilt, about 2 minutes. Reduce heat to medium-low. Add file powder, oregano, and cayenne pepper. Stir 3 minutes. Add collard greens, mustard greens, watercress, spinach, and sugar. Toss to combine. Add 2 cups broth. Cover and cook until all greens are tender, stirring occasionally, about 15 minutes. Remove pot from heat.
2. Working in batches of 2 cups, puree greens in processor, scraping down sides occasionally. Transfer puree to bowl.
3. Heat 10 tablespoons oil in same pot over medium-high heat. Add flour; whisk until smooth. Cook until roux is peanut butter color, whisking often, about 7 minutes. Whisk in remaining 8 cups broth and bring to boil, whisking often. Add greens puree, then ham. Simmer gumbo 10 minutes to blend flavors. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly; chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat before serving.)
4. Mound 1/4 cup warm rice in center of each bowl. Ladle gumbo around rice.
5. *A powder made from ground sassafras leaves; available in the spice section of some supermarkets and at specialty foods stores.

vegetable oil, ham, butter, leeks, celery, green onions, fresh italian parsley, garlic, filue powder, fresh oregano, cayenne pepper, collard greens, fresh spinach leaves, sugar, lowsalt, flour

Taken from www.epicurious.com/recipes/food/views/gumbo-zherbes-with-perfect-rice-231073 (may not work)