Active Time

　　40 minutes

　　Total Time

　　2 hours

　　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.

　　

Ingredients

Makes 8 to 10 main-course servings

　　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

　　

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.

　　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.