Gumbo Aux Herbes

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

1. Wash and soak all of the leaves along with the parsley and green onions. Once washed, remove the midrib of the leaves. 
2. In a pot, boil the leaves, parsley, green onions, and 1 teaspoon of cooking powder for 2 hours.
3. Strain and chop the greens and place in a bowl.
4. 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. 
5. Add the cooked greens and stir in hot water until the desired amount of gumbo is in the pot. 
6. Serve over rice 

Source — Creole Cookery Book
Prepared by Zachary Toney
Louisiana Anthology
March 25, 2020