Ingredients
- Cabbage leaves
- Beet leaves
- Turnip leaves
- Mustard leaves
- Spinach leaves
- Parsley (chopped)
- Green onions (chopped)
- 1 tsp cooking soda
- Veal brisket
- Diced ham
- 1 large onion (finely chopped)
- Salt
- Pepper
- Lard
Directions
- Wash and soak all of the leaves along with the parsley and green onions. Once washed, remove the midrib of the leaves.
- In a pot, boil the leaves, parsley, green onions, and 1 teaspoon of cooking powder for 2 hours.
- Strain and chop the greens and place in a bowl.
- Add a heaping teaspoon of lard to the pot along with the veal brisket, diced ham, finely chopped onions, and salt and pepper and fry until the mixture becomes a rich brown color.
- Add the cooked greens and stir in hot water until the desired amount of gumbo is in the pot.
- Serve over rice
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