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Prep Time: 1 Hour
Yields: 8–10 Servings

Voodoo is a religion brought to Louisiana by slaves which blends Roman Catholic, African theological and magical elements. Just as a voodoo sorceress can wield mysterious power over her intended prey with a supernatural potion, this dish can hold you under its spell with a vast array of herbs, greens, sausages and meats. Partake of voodoo greens if you dare!

1 bunch mustard greens
1 bunch collard greens
1 bunch turnips
1 bunch watercress
1 bunch beet tops
1 bunch carrot tops
1 bunch spinach
3 cups diced onions
¼ cup minced garlic
3 quarts chicken stock or water
1 pound smoked sausage, sliced
1 pound smoked ham, diced
1 pound hot sausage, sliced
½ pound smoked ham hocks
1 tsp thyme leaves
1 tbsp filé powder
salt and cayenne pepper to taste
Louisiana hot sauce to taste

Rinse greens 2–3 times under cold running water to remove all soil and grit. Pick out bad leaves, remove large center stem and chop greens coarsely. In a 12-quart pot, combine greens, onions, garlic, stock and meats. Bring mixture to a rolling boil, reduce to simmer and cook 1–1½ hours, stirring occasionally. Remove ham hocks from pot and cut away skin. Remove meat from bone, chop coarsely and return to pot. Add thyme and filé powder, then season with salt, cayenne and hot sauce. Continue to cook until vegetables are extremely tender. Serve as a vegetable side dish or stuffing for chicken and fish.



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