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.
Gumbo (without spinach, parsley, vinegar, and salt) can be made 2 days ahead. Cool, uncovered, then chill, covered. Reheat before adding remaining ingredients.
Recipe information
Total Time
2 hours
Yield
Makes 8 to 10 main-course servings
Ingredients
Preparation
Step 1
Bring 2 quarts of water to a boil in a 6- to 8-quart wide heavy pot. Add cabbage and simmer, covered, until tender, about 10 minutes. Transfer cabbage with tongs to a colander reserving cooking liquid, then add half of mustard, turnip, and beet greens to cooking liquid. Simmer uncovered, 5 minutes. Transfer greens with tongs to colander with cabbage, then cook remaining greens in same manner and transfer to colander. When greens are cool enough to handle, finely chop.
Step 2
Add ham hocks to cooking liquid (liquid will not cover them completely) and simmer, covered, 1 hour. Transfer with tongs to a cutting board to cool. Transfer ham broth to a bowl, adding water if necessary to measure 5 cups liquid. Discard skin, bones, and fat and finely chop ham.
Step 3
Cook onions and garlic in butter in pot over moderate heat, stirring frequently, until golden, about 5 minutes. Add flour and cook, stirring, 3 minutes. Add ham broth in a slow stream, stirring constantly. Add chopped greens, ham, thyme, and minced chile and simmer, uncovered, until greens are tender, about 8 minutes.
Step 4
Gradually add spinach, stirring until wilted. Stir in parsley, vinegar, and salt. Serve with hot sauce and additional vinegar if desired.
