Render bacon fat, build a dark roux, then braise collards and mustard greens into a slow-cooked gumbo that does the work right
Ingredients
Ingredients
- FOR THE ROUX:
- 1 pound bacon, diced
- 3/4 cups all-purpose flour
- 3/4 cup total fat including the rendered bacon fat from above
- FOR THE GUMBO:
- 1-1/2 cups onions, chopped
- 8 cloves garlic, minced
- 3/4 cup poblanos, chopped
- 3/4 cup celery, chopped
- 2 pounds assorted greens such as collards, mustard, turnip, spinach, chard, or kale, trimmed, washed, dried; stems separated from tender leaves; stems finely diced and leaves roughly chopped
- 2 cups of fresh okra, chopped into 1/4" thick rounds (or 1 cup "smothered okra")
- 8 cups chicken stock
- 1 Tablespoon Casa M Spice Co® Uncontrolled Chain Reaction®
- 1 Tablespoon Casa M Spice Co® Uncontrolled Pecking Order®
- 3 bay leaves
- 1 ham bone/hock
- 1 pound smoked ham, cut into bite-sized pieces
- 1 Tablespoon fresh thyme leaves
- 1 Tablespoon fresh oregano leaves
- 1 Tablespoon fresh basil leaves
- 1/4 cup fresh parsley leaves, chopped
Method
-
01
Prep all vegetables and greens
20 minMince garlic, chop poblanos/celery/onions, separate and chop greens, slice okra.
-
02
Cook bacon until well-browned
12 minRemove bacon, reserve fat plus add more to reach 3/4 cup total.
-
03
Make roux to milk chocolate color
30 minConstant stirring required; remove from heat and continue stirring to cool.
-
04
Caramelize garlic and onions in roux
15 minLow heat after roux has cooled slightly.
-
05
Add poblanos, celery, okra, stems; simmer covered
30 minSoften vegetables until tender; turn off heat and leave covered.
-
06
Boil stock with bay leaves, spices, ham bone
8 minUse large stockpot over high heat.
-
07
Incorporate roux mixture, return to boil
5 minMix roux/vegetables into boiling stock thoroughly.
-
08
Add bacon, ham, herbs, greens; simmer covered
90 minGentle boil then reduce to simmer.
-
09
Adjust seasoning, remove bay leaves and bone
3 minTaste your gumbo and dial in the salt and heat to your liking — remember the greens have mellowed those poblanos down, so don't be shy. Fish out the bay leaves and that bone, then you're ready to serve it over rice.
From Mike's Notebook
Separate green stems from leaves before cooking — stems need extra time to soften in the braise.
Cool your roux slightly before adding onions or they'll seize up and clump.
Don't skip drying the greens after washing; excess water dilutes the braise and extends cooking time.