Gumbo Des Herbes

• 1 bunch mustard greens
• 1 bunch collard greens
• 1 bunch turnip greens
• 1 bunch watercress
• 1 bunch beets tops
• 1 bunch carrot tops
• 1 bunch spinach
• 1/2 each iceberg lettuce
• 1/2 each cabbage
• 2 medium onions chopped
• 4 each garlic cloves mashed
• 1 pound sausage smoked
• 1 pound smoked ham
• 1 pound stewing beef
• 1 pound beef brisket boneless
• 1 pound hot chaurice
• 5 tablespoons flour, all-purpose
• 1 tablespoon salt
• 1 teaspoon cayenne pepper
• 1 teaspoon thyme
• 1 tablespoon file' powder
• 1 x rice steamed

1. Thoroughly wash all greens to remove grit and pick out bad leaves; place in a large pot with omion and garlic.
2. Cover with waterand boil for 30 minutes.
3. Drain cooked greens, reserve liquid.
4. Puree greens in a food processor or grind in a meet grinder; set aside.
5. Meanwhile, cut meats and sausages into bite-size pieces.
6. Place smoked sausage, ham, stew meat and brisket in a 12-quart stock pot; add two cups reserved liquid from greens and steam for 15 minutes.
7. Place chaurice in a skillet and steam until all grease is cooked out; remove chaurice from skillet and set aside.
8. Stir flour into chaurice drippings in skillet and cook for five minutes or until flour is cooked (it does not have to brew).
9. Pour roux over meat in stock pot, stirring well.
10. Add pureed greens and two quarts of the reserved liquid from greens; simmer for 20 minutes.
11. Add chaurice, salt, cayenne and thyme, stirring well.
12. Simmer for 40 minutes.
13. Stir in file powder and remove from heat.
14. Serve over rice.

mustard greens, collard greens, greens, watercress, beets tops, carrot, spinach, iceberg lettuce, cabbage, onions, garlic, sausage, ham, stewing beef, beef brisket, chaurice, flour, salt, cayenne pepper, thyme, powder, rice

Taken from recipeland.com/recipe/v/gumbo-des-herbes-37626 (may not work)