Gumbo z'Herbes (Green Gumbo)
Bon Appétit October 1980

One 10-ounce package frozen chopped spinach
One 10-ounce package frozen chopped mustard greens
One 10-ounce package frozen chopped turnip greens
One 10-ounce package frozen chopped collard greens
1/2 head cabbage, shredded
1 teaspoon dried basil
1 teaspoon ground thyme
2 quarts (8 cups) water
1/4 cup (1/2 stick) butter
2 onions, chopped
1 cup chopped green pepper
1 cup chopped celery
2 tablespoons vegetable oil
1 pound stew meat, well trimmed and cut into small pieces
1 pound smoked sausage
1 pound chaurice (hot sausage)
3/4 pound ham, well trimmed and cut into pieces
1 bunch green onions, chopped
4 garlic cloves, minced
1/2 cup chopped fresh parsley
1/4 teaspoon hot pepper sauce
Salt and freshly ground pepper
1 teaspoon cayenne pepper
1/4 cup (1/2 stick) butter, room temperature
5 tablespoons all-purpose flour
Freshly cooked rice
Filé powder (optional)

Combine spinach, mustard greens, turnip greens, 
collard greens, cabbage, bay leaves, basil, thyme 
and water in Dutch oven or other large pot. 
Cover and bring to boil; 
reduce heat and simmer while preparing remainder 
of recipe.

Melt 1/4 cup butter in large skillet over medium heat. 
Add onion, green pepper and celery and sauté until limp. 
Add to greens, stirring to blend well.   Drain greens and
reserve the liquid.  You can either chop the greens or
pulse them in a blender or food processer - but don't
puree.

Heat 2 tbsp. vegetable oil in same skillet. 
Sauté stew meat  and ham in small batches until browned.  
Add to Dutch oven.  

Saute the sausage until it renders the grease and add 
sausage to the Dutch oven.  Reserve the grease from the sausage.
 
When all meat has been added, add the greens and 
about 2 quarts of the cooking liquid.  Simmer 1 hour. 
 
Add green onion, garlic, parsley, pepper sauce, salt, 
pepper and cayenne pepper.  Simmer about 1 1/2 hours.

Combine remaining butter with flour in the skillet and cook
the roux for about 5 minutes. 
Add roux to gumbo and stir until well blended. 
Cook another 30 minutes. 

Serve over rice in soup bowls. 
A pinch or two of filé powder can be added to each bowl, 
if desired. 8 servings.