Gumbo Z'herbes with Perfect Rice

Sauté until vegetables are soft, about 8 minutes.

Add green onions, parsley, and garlic.

Sauté until onions wilt, about 2 minutes.

Reduce heat to medium-low.

Add filé powder, oregano, and cayenne pepper.

Stir 3 minutes.

Add collard greens, mustard greens, watercress, spinach, and sugar.

Toss to combine.

Add 2 cups broth.

Cover and cook until all greens are tender, stirring occasionally, about 15 minutes.

Remove pot from heat.

Working in batches of 2 cups, puree greens in processor, scraping down sides occasionally.

Transfer puree to bowl.

Heat 10 tablespoons oil in same pot over medium-high heat.

Add flour; whisk until smooth.

Cook until roux is peanut butter color, whisking often, about 7 minutes.

Whisk in remaining 8 cups broth and bring to boil, whisking often.

Add greens puree, then ham.

Simmer gumbo 10 minutes to blend flavors.

Season to taste with salt and pepper. (Can be made 1 day ahead.

Cool slightly; chill uncovered until cold, then cover and keep chilled.

Rewarm over medium heat before serving.).

Mound 1/4 cup warm rice in center of each bowl.

Ladle gumbo around rice.

*A powder made from ground sassafras leaves; available in the spice section of some supermarkets and at specialty foods stores.