Instant Pot Gumbo Z'Herbes (Gumbo Greens)

These delicious greens affectionately known as Gumbo Z'Herbes after the world famous Chef Leah Chase from the iconic Dooky Chase restaurant in New Orleans, Louisiana is a knock your socks off crowd pleaser anytime but especially during the holidays where this side becomes star of the show even against the best main entrées! In New Orleans, the tradition is to eat these delicious gumbo style greens on Holy week during Easter Lent, but in my house, we eat these special occasion greens every Christmas Eve or New Years Eve. They are absolutely out of this world delicious! The thing that sets it apart is the roux which produces a nice loose gravy broth in the greens and mimics all the flavor heavy seasoning and meats found in all beloved gumbo along with okra, mine is made creole-style to match my partly Gullah family roots by adding diced tomatoes to the bunch which adds a lovely touch. I don't always use okra but in step with tradition i generally will incorporate them but if your not an okra lover, feel free to leave it out and it will still be delicious. To make this in a pinch, I use my pressure cooker to not only make these super fast, but it ensures melt in your mouth tenderness in record time! From my family to yours, here is my take on a Dooky Chase Louisiana favorite...Bon Appétit!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prior to making your greens, prepare fresh stock or thaw frozen stock. If not using homemade stock, move on to step 2

Step 2

To begin prep your vegetables by rough chopping your trinity mix (celery, onion, peppers) scallions, garlic, draining your tomatoes and cleaning,chopping and drying your greens

Step 3

In a large cast iron skillet with a little oil saute and brown your Andouille sausage and turkey parts. After cooking, drain and set aside

Step 4

Press the saute button on your instant pot and add your oil, once your oil is hot add your flour and stir constantly without a break for 15 to 20 minutes or until your roux turns the color of brown sugar, a medium brown

Step 5

After which, add in your okra and all your chopped veggies except the greens, diced tomatoes and garlic and stir well...season with the above seasonings and saute until softened. Once softened add the minced garlic and diced tomatoes. Mix well

Step 6

Add in your greens and diced tomatoes at this point and season generously then add your stock, stir well and push down

Step 7

Add in your meats; add your sausages on top of the greens and top with your turkey necks or legs and bay leaves if using

Step 8

Your stock should cover most of the greens

Step 9

Now place the lid on your pressure cooker and change the mode to pressure cook under high temp for 45 minutes to 1 hour afterwhich you'll allow it to natrual release

Step 10

Remove the lid and keep on warm while serving, take out your turkey pieces and shred the meat and then return to the pot and mix well.

Step 11

If you don't have an instant pot preheat your oven to 350 and follow all the above steps in a large, heavy, oven-safe Dutch oven and once you add the stock and mix everything together, bring to a boil and then bring to a simmer, add the meats and cover tightly with the lid. Place in your oven to braise for 1 to 2 hrs... checking periodically for tenderness. Once both your greens and meats are tender,it's ready to serve.

Step 12

Enjoy! Reheats well just be sure to stir well and eat within 4 days...

Step 13

Perfect as a side dish or serve with rice or mashed potatoes and either traditional or hot water cornbread...to make it more gumbo style add cooked shrimp or crawfish and shredded cooked chicken and mix well...for a vegan alternative just simply omit the meats and replace with large chopped portobello mushrooms or just use only seafood if your pescaterian.

Step 14

To enjoy it spicy just simply top with hot sauce or add it to the broth when cooking

Step 15

To eat as a side dish, it taste amazing alongside roast meats such as oxtails or roasted beef or alongside fried pork chops, sliced ham, smothered or roasted chicken or fried fish with buttery grits.