food-and-wine-pairing-a-sensory-experience-robert-harrington

Food Item: Voodoo Greens (courtesy Chef John Folse)
Yield: 8–10 servings
The White Oak Experience 73
Voodoo is a religion brought to Louisiana by slaves that blends elements of Roman Catholicism, African
traditional religion, and magic. 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!
Ingredients
1 bunch mustard greens
1 bunch collard greens
1 bunch turnip greens
1 bunch watercress
1 bunch beet tops
1 bunch carrot tops
1 bunch spinach
3 c (680 g) diced onions
1 /4 c (57 g) minced garlic
3 qt (2.8 l) chicken stock or water
1 lb (454 g) smoked sausage, sliced
1 lb (454 g) smoked ham, diced
1 lb (454 g) hot sausage, sliced
1 /2 lb (227 g) smoked ham hocks
1 tsp (5 g) thyme
1 tbsp (14 g) filé powder
Salt
Cayenne pepper
Louisiana hot sauce
Preparation
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 a simmer,
and cook 1–1 1 /2 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 to taste. Continue to cook
until vegetables are extremely tender. Serve as a
vegetable side dish or stuffing for chicken and fish.
The Voodoo Greens are probably the most difficult dish to match on this menu. Greens are naturally bitter
and can have a metallic taste when served with wine. But, not unlike the German classic marriage of sauerkraut,
pork, and Riesling, an off-dry Riesling could be paired successfully with this mixture of herbs, greens,
sausage, and meat.