<http://schema.org/articleBody>
" Ingredients \u2022 1 tbsp. rendered bacon fat, or oil \u2022 2 onions, diced (about 1\u00BE cups) \u2022 1 stalk celery, diced (about ? cup) \u2022 3 cloves garlic, minced \u2022 3 smoked ham hocks, rinsed \u2022 2\u00BC lb. mixed greens (mustard, turnip, collards, kale, arugula, spinach, cress and/or sorrel), washed, stemmed and roughly chopped \u2022 15 cups (3\u00BE qt.) water \u2022 \u00BE lb. fresh or frozen okra, chopped \u2022 1 bay leaf \u2022 Leaves from 3 sprigs fresh thyme \u2022 1 clove, crushed \u2022 \u00BC tsp. allspice \u2022 \u00BC tsp. cayenne pepper \u2022 Salt and black pepper \u2022 4 hard-boiled eggs, peeled and chopped \u2022 2 cups cooked white rice (made with ? cup long grain rice) \u2022 2 green onions, chopped Directions In a large pot, heat the bacon fat over high heat. Add the onions and cook, stirring, until translucent and not browned, about 5 minutes. Add celery and garlic and cook until softened, about 3 minutes. Add the ham hocks, chopped greens and water. Cover and bring to a boil. Reduce the heat to a gentle simmer, add the okra, bay leaf, thyme, clove, allspice, cayenne pepper and a dash of salt. Simmer, covered, 2 hours. Remove the pot from the heat and season to taste with an additional 1\u00BD to 2 teaspoons salt (depending on the saltiness of the ham hocks) and \u00BD teaspoon black pepper. Remove the ham hocks; remove and discard bones. Chop the meat (with skin), discarding any big chunks of fat, and return it to the soup. Divide between 6 soup bowls and garnish each with a tablespoon of chopped egg, a couple of spoonfuls of rice and the green onions. Serves 6. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a2311/gumbo-zherbs-recipe-a-61176/>