1 bunch each of at least 5 of the following greens: Beet tops, carrot tops, collards, mustard greens, pepper grass, radish tops, roquette, spinach or turnip greens
1 bunch parsley
1 sm. green cabbage
1/2 bunch green onions
1 gal. water

Wash greens thoroughly; remove stems and hard centers and chop fine. Boil in water about 2 hours. Strain greens and set aside. Reserve the water.

4 tbsp. flour
4 tbsp. shortening
1 lb. diced boiled ham, veal or pork brisket
1 lg. white onion, diced
1 slice bacon, chopped
3 bay leaves
2 sprigs thyme
1 tsp. gumbo file
1/4 tsp. allspice
Cayenne pepper
Salt and pepper to taste
1 pt. oysters with water

In a large cast iron pot, make a brown roux of the flour and shortening. Add meat, bacon and onion and saute about 5 minutes or until soft. Add greens and simmer for 15 minutes. Add the reserved cooking water and all spices and simmer for 1 hour. About 15 minutes before serving, add the oysters and oyster water. Season to taste. Serve over white rice.

Serves 6 to 8.