Gumbo Z'herbes with Wild Rice

• 1 1/2 tablespoons olive oil or vegetable oil
• 1 small onion, chopped
• 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), tough stems removed and coarsely chopped
• 3 quarts chicken stock
• 1 cup wild rice
• 2 to 3 small bay leaves
• Salt
• Cayenne, to taste
• Pinch ground thyme
• Up to 1/4 cup file powder, to taste, optional
• Chopped parsley leaves, for garnish
• Chopped green onions, for garnish

1. Heat oil in a large soup pot, add the onion, green 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 oil until wilted before adding next bunch.
4. Add stock, wild rice, bay leaf, 1 teaspoon salt, cayenne to taste, and thyme.
5. Bring to a boil, reduce heat and simmer 1 hour.
6. Taste and adjust seasoning -- greens should be tender and slightly spicy; add enough salt to enhance flavors.
7. Wild rice should be tender and puffed.
8. To thicken, have gumbo bubbling gently and stir in 1 tablespoon file powder to start, if desired; add file a little at a time until thickened; simmer 3 minutes more.
9. Serve with chopped parsley and green onions.

olive oil, onion, green onions, garlic, ham, mixed greens, chicken stock, wild rice, bay leaves, salt, cayenne, ground thyme, file powder, parsley, green onions

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