Collard Green and Ham Hock Gumbo

Ingredients

• 2 yemek kaşığı bitkisel yağ · 240 kcal
• 1 adet büyük boy kuru soğan, yemeklik doğranmış · 58 kcal
• 1 adet orta boy yeşil biber, doğranmış · 27 kcal
• 3 kereviz sapı, doğranmış · 16 kcal
• 2 diş sarımsak, ince kıyılmış · 8 kcal
• 1 tatlı kaşığı kurutulmuş kekik · 3 kcal
• 1/2 çay kaşığı pul biber · 3 kcal
• 1/4 çay kaşığı tuz
• 1/2 çay kaşığı kurutulmuş mercanköşk · 2 kcal
• 2 yemek kaşığı tam buğday unu · 57 kcal
• 4 su bardağı su
• 6 su bardağı doğranmış kara lahana · 98 kcal
• 2 adet füme domuz paçası (yaklaşık 390g ayıklanmış et) · 442 kcal
• 2 su bardağı pişmiş kahverengi pirinç · 465 kcal

Method

1. Heat the vegetable oil in a large pot over medium heat. Add the onion, green pepper, celery, garlic, thyme, red pepper flakes, salt, and oregano, and cook until golden and soft, about 20 minutes.
2. Sprinkle the whole wheat flour over the vegetables a little at a time, stirring constantly, and cook for about 10 minutes until the flour turns slightly brown.
3. Slowly pour in the water while stirring constantly to prevent lumps, then add the ham hocks. Bring the mixture to a boil over high heat, then reduce the heat to low.
4. Stir in the chopped collard greens, cover, and simmer until the greens are tender, about 45 minutes. Remove the ham hocks, shred the edible meat, discard the bones, and stir the meat back into the gumbo.
5. Divide the warm cooked brown rice among four shallow bowls and ladle the rich collard green gumbo over the top.

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