Voodoo greens
Instructions:
- Voodoo is a religion brought to Louisiana by slaves that blends elements of Roman Catholicism, African traditional religion, and magic. Just as a voodoo sorceress can wield mysterious power over her intended prey with a supernatural potion, this dish can hold you under its spell with a vast array of herbs, greens, sausages, and meats. Partake of voodoo greens if you dare!
- 1 bunch mustard greens;
- 1 bunch collard greens;
- 1 bunch turnip greens;
- 1 bunch watercress;
- 1 bunch beet tops;
- 1 bunch carrot tops;
- 1 bunch spinach;
- 3 c (680 g) diced onions;
- 1⁄4 c (57 g) minced garlic;
- 3 qt (2.8 l) chicken stock or water;
- 1 lb (454 g) smoked sausage, sliced;
- 1 lb (454 g) smoked ham, diced;
- 1 lb (454 g) hot sausage, sliced;
- 1⁄2 lb (227 g) smoked ham hocks;
- 1 tsp (5 g) thyme;
- 1 tbsp (14 g) file powder;
- Salt;
- Cayenne pepper;
- Louisiana hot sauce.
- Rinse greens 2–3 times under cold running water to remove all soil and grit. Pick out bad leaves, remove large center stem, and chop greens coarsely. In a 12-quart pot, combine greens, onions, garlic, stock, and meats. Bring mixture to a rolling boil, reduce to a simmer, and cook 1–11/2 hours, stirring occasionally. Remove ham hocks from pot and cut away skin. Remove meat from bone, chop coarsely and return to pot. Add thyme and filé powder, then season with salt, cayenne, and hot sauce to taste. Continue to cook until vegetables are extremely tender. Serve as a vegetable side dish or stuffing for chicken and fish.
- The Voodoo Greens are probably the most difficult dish to match on this menu. Greens are naturally bitter and can have a metallic taste when served with wine. But, not unlike the German classic marriage of sauerkraut, pork, and Riesling, an off-dry Riesling could be paired successfully with this mixture of herbs, greens, sausage, and meat.