Food & Wine

What's This?
Serving size 8
Prep Time
Total Time


½ lb mustard green, stemmed½ lb collard green, stemmed½ lb turnip green or kale, stemmed½ lb spinach, stemmed1 cup carrot-top green1 bunch watercress¼ head iceberg lettuce¾ lb green cabbage1 medium white onion, chopped6 garlic clove, chopped4 scallion, chopped2 Tbsp all-purpose flour1 ½ lb trimmed boneless pork shoulder, cut into 1-inch pieces salt freshly ground pepper cayenne pepper1 lb hot andouille sausage, cut into 1/2-inch pieces½ lb smoked ham, cut into 1/2-inch pieces1 ½ tsp chopped fresh thyme1 ½ tsp filé powder hot sauce, for serving cider vinegar, for serving


  1. Coarsely chop all of the greens and add to a very large pot, along with the onion, garlic and scallions. Add 2 quarts of water and bring to a boil. Cover partially and simmer over moderate heat until the greens are very tender and lose their bright color, about 30 minutes. Using a slotted spoon, scoop the greens into a food processor, along with the flour, and coarsely puree.
  2. Return the broth in the pot to a boil and add the pork. Season with salt and pepper and cayenne. Simmer over low heat, partially covered, for 30 minutes. Add the andouille, ham, thyme and greens and simmer, partially covered, for 1 hour. Stir in the filé powder and serve with hot sauce and vinegar.

Make Ahead

The gumbo can be refrigerated for up to 5 days.


Filé powder (also called gumbo filé) is made from ground sassafras. It’s available at

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Recipe Credit: David KInch
Image Credit: Cedric Angeles

Tags: Dinner, Stew, Pork, Vegetable, Cajun & Creole

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