ooo I like greens and cornbread. Have you ever made gumbo z herbs? That is a delicious dish of greens.

Last night I made Grilled Steak Chimichuri with drunken black beans and fresh sliced tomatoes from the garden. mmmm Delicious! Tonight will be Pizza margarita with salad.

Can you please share with us the Gumbu z herbs!!!!! I want to make it

Here you go. You can use any kind of greens too not just the ones listed. I have thrown in radish greens & Kolrabi greens. Anything will work.

Gumbo z’herbs

11 tablespoons vegetable oil, divided
1 large smoked turkey leg
2 tablespoons (1/4 stick) butter
6 cups sliced leeks (white and pale green parts only; from 5 large)
2 cups finely chopped celery
2 cups sliced green onions (about
1 cup chopped fresh Italian parsley
5 large garlic cloves, chopped
3 tablespoons filé powder*
1 tablespoon chopped fresh oregano
3/4 teaspoon cayenne pepper
8 cups sliced collard greens (about 6 ounces)
8 cups sliced mustard greens (about 6 ounces)
1 large bunch watercress, thick stems trimmed (about 4 cups)
4 cups fresh spinach leaves
1/2 teaspoon sugar
10 cups low-salt chicken broth, divided
3/4 cup all purpose flour

Roast the chicken leg until the skin is crispy. Pull all the meat off the bone and chop it into small pieces. Set aside.

Melt butter a large pot over medium-high heat. Add leeks and celery. Sauté until vegetables are soft, about 8 minutes. Add green onions, parsley, and garlic. Sauté until onions wilt, about 2 minutes. Reduce heat to medium-low. Add filé powder, oregano, and cayenne pepper. Stir 3 minutes. Add collard greens, mustard greens, watercress, spinach, and sugar. Toss to combine. Add 2 cups broth. Cover and cook until all greens are tender, stirring occasionally, about 15 minutes. Remove pot from heat.
Working in batches of 2 cups, puree greens in processor, scraping down sides occasionally. Transfer puree to bowl.
Heat 10 tablespoons oil in same pot over medium-high heat. Add flour; whisk until smooth. Cook until roux is peanut butter color, whisking often, about 7 minutes. Whisk in remaining 8 cups broth and bring to boil, whisking often. Add greens puree, then turkey. Simmer gumbo 10 minutes to blend flavors. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly; chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat before serving.)
Mound 1/4 cup warm rice in center of each bowl. Ladle gumbo around rice.

Wow Jfain this sounds wonderfully delicious and a real different version of cooking greens, I must make this by all means I will let you know how I like it:) And soooo healthy too!

I hope you like it. Traditionally it's made with ham hocks but I use a smoked turkey leg in mine to make it leaner. I also love the flavor a turkey leg gives.

So what are you making for dinner tonight? I'm making a whole chicken breast stuffed with brown rice, marinated eggplant, walnuts and dill then rolled and served with roasted red pepper sauce. Roasted broccoli on the side and ginger-pineapple sundays for dessert.