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- 2 lbs mixed greens (such as collard greens, mustard greens, turnip greens, beet, carrot or radish tops, spinach, green c)
- 1⁄4 cup bacon fat or 1⁄4 cup corn oil
- 1⁄3 cup all-purpose flour
- 1 large onion, peeled and chopped
- 1 clove garlic, peeled and minced
- 1 green pepper, cored,seeded and diced
- 1 bay leaf
- 1⁄2 teaspoon dried thyme
- 1 -1 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon white pepper
- 1⁄4-1⁄2 teaspoon cayenne pepper
- 1⁄2 lb smoked ham, cut into chunks
- 1⁄2 lb garlic sausage or 1⁄2 lb andouille sausage, cut into chunks
- Wash the greens thoroughly and drain.
- Chop them coarsely, discarding any tough center stems.
- Put the greens in a large kettle with 1 cup cold water (do this in batches if necessary).
- Cover, bring to a boil and cook until the greens are wilted (5 to 15 minutes) depending on type of greens being used.
- Drain, reserving the liquid.
- Add enough water to the liquid to yield 1-1/2 quarts.
- Heat the fat or oil in a heavy pot, add the flour and cook, stirring, about 15 to 20 minutes or until the roux is medium brown (the color of peanut butter).
- Add the onion, garlic and green pepper and cook 5 to 10 minutes or until softened, stirring occasionally.
- Stir in the measured liquid with the bay leaf, thyme, salt, peppers and cayenne to taste.
- Add the greens, ham and sausage and mix well.
- Bring to a boil, then simmer for 1-1/2 to 2 hours, stirring occasionally.
- Discard the bay leaf, and taste and adjust the seasoning before serving, over rice.
Very good, even without the ham. I wish it had been a little thicker, so next time I may double the roux.