Title: Gumbo z'herbes
      Yield: 4 Servings
 
  1 1/2 tb Lard or shortening
      3 tb Chopped green onions
    1/2 tb Chopped garlic
    1/2 lb Ham, diced
      2 lb Mixed greens (1/2 pound each
           Spinach, collard greens,
           Turnip
           Greens and cabbage leaves)
      2 qt Chicken stock
      1    Bay leaf
           Cayenne and salt
        pn Ground thyme
           Up to 1/4 cup file powder
           Steamed rice, for serving
           Chopped green onions, for
           Garnish
 
  Heat lard in a large soup pot, add onion and garlic and cook until
  tender, about 3 minutes. Add ham and cook for 2 minutes. Add greens,
  a handful at a time, stirring them into fat until wilted before
  adding next bunch. Add stock, bay leaf, 1 teaspoon salt, cayenne and
  thyme . Bring to a boil, reduce heat and simmer 1 hour. Taste for
  seasoning -- greens should be tender and slightly spicy; add enough
  salt to enhance flavors. To thicken, have gumbo bubbling gently and
  stir in 1 tablespoon file powder to start; add file a little at a
  time until thickened; simmer 3 minutes more. Serve with steamed rice
  and green onions.
  
  Yield: 6 to 8 Servings