Collard Green Gumbo with Ham Hock

80 min · Serves 4

From USDA MyPlate Kitchen

What goes in

• 29.6 mlvegetable oil
• 1onion
• 3celery stalks
• 2garlic
• 4.9 mldried thyme
• 2½ mlred pepper flakes
• 2½ mlsalt
• 2½ mldried oregano
• 29.6 mlwhole wheat flour
• 4 cupswater
• 6 cupschopped collard greens
• 2ham hocks
• 2 cupscooked brown rice

How to cook it

1. Put a skillet on the stove and turn the heat to medium. When it is hot, add the oil. Add the onion, bell pepper, celery, garlic, thyme, red pepper flakes, salt, and oregano, and cook until golden, about 20 minutes.
2. Add the flour in small amounts, sprinkling a little bit at a time and stirring well, until it turns slightly brown, about 10 minutes.
3. Slowly add the water, stirring constantly. Add the ham hock. Raise the heat to high and when it comes to a boil reduce heat to low.
4. Add the collard greens and cook until tender, about 45 minutes.
5. Divide the brown rice between 4 shallow bowls and top each with about 1 cup of gumbo.

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