From Will
Below are the quantities of vegetables I use. You need about 9 bunches of herbs/lettuces for this recipe:
- 2 bunches flat leaf parsley
- 1 bunch spinach
- 1 bunch watercress
- 2 bunches rocket
- 1 bunch chicory
- 8 or 10 sprigs of tarragon
- 1 head butter lettuce (not iceberg)
- 1 green cabbage
- 1/2 bunch shallots
- 4 litres water, salted
- 1 large smoked ham hock (optional; omit if you want it vegetarian)
- 6 tablespoons flour
- 4 tablespoons oil
- 2 large brown onion, chopped
- 2 capsicum, chopped
- ½ bunch celery, chopped
- 2 dried bay leaves
- 4 sprigs fresh thyme
- 2 whole cloves
- Salt and freshly ground black pepper to taste
- 1 tbsp Worstershire sauce
- Cayenne pepper to taste
- 6 cups cooked long-grain white rice
Wash all greens thoroughly and remove all stems or hard centers. Boil them all together in the water for about two hours (with the ham hock if using). Strain the greens and reserve the water (Remove ham hock and shred meat off the bone into the soup). Chop the greens finely and reserve.
In a large, heavy-bottomed stock pot make a brown roux. This is done by heating the oil on medium-high heat and then adding in the flour. Stir with wooden spoon until the flour turns a medium brown (about 20 minutes). Do not allow it to sit still or it will burn and you will have to do it again. After a few minutes of coooking the roux will start to smell like popcorn and then will smell smokey.
Once the roux is ready add the onion, bell pepper and celery and sauté for 10 minutes until all the vegetables are soft.
Add the reserved cooking water, greens, herbs, spices, and seasonings. Simmer on low heat for 1 hour. Adjust seasonings as necessary.
Serve with rice and put some Tobasco and other seasonings on the table.
Serves 12.