Recipe - Gumbo Zherbes

1 One half tablespoon Lard or shortening
3 tablespoon Chopped green onions
One half tablespoon Chopped garlic
One half pound Ham; minced
2 pound Mixed greens; (One half pound
each spinach, collard
greens, turnip greens and
cabbage leaves)
2 qt Chicken stock
1 Bay leaf
Cayenne and salt
1 pn Ground thyme
Up to One fourth cup file powder
Steamed rice; for serving
Chopped green onions; for
garnish

ESSENCE OF EMERIL SHOW#EE99

Heat lard in a large soup pot, add onion and garlic and cook until tender,
about 3 minutes. Add ham and cook for 2 minutes. Add greens, a handful at a
time, stirring them into fat until wilted before adding next bunch. Add
stock, bay leaf, 1 teaspoon salt, cayenne and thyme . Bring to a boil,
reduce heat and simmer 1 hour. Taste for seasoning greens should be
tender and slightly spicy; add enough salt to enhance flavors. To thicken,
have gumbo bubbling gently and stir in 1 tablespoon file powder to start;
add file a little at a time until thickened; simmer 3 minutes more. Serve
with steamed rice and green onions.

Yield: 6 to 8