Serves 4
355 cal · 95 min
Collard Green Gumbo with Ham Hock
Recipe GLPRef7f2fa8132a7e
A classic Southern gumbo featuring tender collard greens and smoky ham hock simmered in a rich, aromatic broth thickened with a flour roux. Served over warm brown rice for a hearty, satisfying meal.
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Ingredients
2 tablespoons vegetable oil
1 large onion, peeled and diced
3 celery stalks, chopped
2 cloves garlic, peeled and minced
1 teaspoon dried thyme
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/2 teaspoon dried oregano
2 tablespoons whole wheat flour
4 cups water
6 cups chopped collard greens
2 ham hocks
2 cups cooked brown rice
Directions
Heat a large skillet or Dutch oven over medium heat for 2 minutes until it begins to warm.
Add the vegetable oil and let it heat for about 1 minute until it shimmers.
Add the diced onion, chopped celery, minced garlic, dried thyme, red pepper flakes, salt, and dried oregano. Stir well to combine. Cook for about 20 minutes over medium heat, stirring occasionally, until the vegetables are golden and softened.
Gradually sprinkle the whole wheat flour over the vegetables, adding a small amount at a time and stirring constantly to avoid lumps. Continue cooking and stirring for about 10 minutes until the flour is well incorporated and turns a light golden brown.
Slowly pour in the water while stirring constantly to prevent lumps and ensure a smooth broth.
Add the ham hocks to the pot.
Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low and maintain a gentle simmer.
Add the chopped collard greens and stir to distribute evenly throughout the gumbo. Continue to simmer over low heat for about 45 minutes, stirring occasionally, until the collard greens are completely tender.
Divide the cooked brown rice evenly among 4 shallow bowls. Ladle approximately 1 cup of the gumbo and broth over each bowl of rice and serve immediately.
