Ingredients
1/2 lb. mustard greens
1/2 lb. collard greens
1/2 lb. turnip greens or kale
1/2 lb. spinach
1 c. carrot-top greens
1 bunch watercress
1/4 head iceberg lettuce
1 medium white onion
6 clove garlic
4 scallions
2 tbsp. all-purpose flour
1 1/2 lb. boneless pork shoulder
salt
Freshly ground pepper
cayenne pepper
1 lb. hot andouille sausage
1/2 lb. smoked ham
1 1/2 tsp. chopped thyme
1 1/2 tsp. Filé powder
Hot sauce
cider vinegar
Preparation
Step 1Coarsely 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.Step 2Return 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.
