Name: Gumbo Z'herbes
Cook time: 40 minutes
Total time: 2 hours
Yield: Makes 8 to 10 main-course servings
Ingredients: 8 cabbage leaves (from 1 large head); 1 lb mustard greens; 3/4 lb turnip greens; 1/2 lb beet greens (from 1 bunch beets; including stems); 2 smoked ham hocks (1 lb each); 2 medium onions, finely chopped; 2 garlic cloves, minced; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 1 tablespoon fresh thyme or 1 teaspoon dried thyme; 1 to 2 small fresh hot red chiles (2 to 3 inches long), minced, including seeds; 10 oz baby spinach; 1/4 cup finely chopped fresh parsley; 3 tablespoons cider vinegar plus additional for serving; 1 teaspoon salt, or to taste; Accompaniments: hot sauce such as Tabasco; corn bread or rice

Image may contain Food Dish Meal Bowl Plant Vegetable Kale and Cabbage

Gumbo Z'herbesRomulo Yanes

If you can't find one type of the greens for this recipe, you can either increase the other two kinds proportionally or substitute kale and/or chard.

Cooks' note:

Gumbo (without spinach, parsley, vinegar, and salt) can be made 2 days ahead. Cool, uncovered, then chill, covered. Reheat before adding remaining ingredients.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

London Fog Brownies

Yes, brownies can—and should—be made with white chocolate.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.