The story ofLeah Chasereads like a social history of New Orleans.
“There was no place else for them to eat when they came to town,” Leah said.
“The best way to know people is through food,” she says.
Credit: Robbie Caponetto
“Get them to talk about food.
It might be about food, but you’re also talking about issues.”
Ingredients
5cupschopped mustard greens
5cupschopped collard greens
5cupschopped turnip greens
3cupschopped beet tops (5 oz.)
2cupschopped cabbage
2cupschopped romaine lettuce
2cupschopped watercress
1 1/2cupscoarsely chopped spinach
1cupchopped carrot tops (1 1/2 oz.)
Bring to a boil over high heat (about 20 minutes).
Uncover; boil, stirring occasionally, 30 minutes.
Drain, reserving cooking liquid.
Combine smoked sausage and next 2 ingredients in pot with 2 cups reserved cooking liquid.
Bring to a boil.
Boil, stirring once, 15 minutes.
Remove with a slotted spoon; drain on paper towels, reserving 3 Tbsp.
Add flour mixture to mixture in stockpot, and stir well.
Add chopped greens mixture and 5 cups reserved cooking liquid.
Reduce heat to medium-low; simmer, stirring occasionally, 20 minutes.
Stir in salt, thyme, red pepper, and chorizo.
Cook, stirring occasionally, 40 minutes.
Stir in file powder; stir vigorously.
Serve over hot cooked rice.
