Ingredients

• 11 tablespoons vegetable oil, divided
• 4 cups 1/2-inch cubes smoked ham (about 22 ounces)
• 2 tablespoons (1/4 stick) butter
• 6 cups sliced leeks (white and pale green parts only; from 5 large)
• 2 cups finely chopped celery
• 2 cups sliced green onions (about 8)
• 1 cup chopped fresh Italian parsley
• 5 large garlic cloves, chopped
• 3 tablespoons filé powder*
• 1 tablespoon chopped fresh oregano
• 3/4 teaspoon cayenne pepper
• 8 cups sliced collard greens (about 6 ounces)
• 8 cups sliced mustard greens (about 6 ounces)
• 1 large bunch watercress, thick stems trimmed (about 4 cups)
• 4 cups fresh spinach leaves
• 1/2 teaspoon sugar
• 10 cups low-salt chicken broth, divided
• 3/4 cup all purpose flour
• Perfect Rice

Instructions

1. Heat 1 tablespoon oil in heavy extra-large pot over medium-high heat. Add ham; sauté until browned, about 10 minutes. Transfer to bowl and reserve. Melt butter in same large pot over medium-high heat. Add leeks and celery. Sauté until vegetables are soft, about 8 minutes. Add green onions, parsley, and garlic. Sauté until onions wilt, about 2 minutes. Reduce heat to medium-low. Add filé powder, oregano, and cayenne pepper. Stir 3 minutes. Add collard greens, mustard greens, watercress, spinach, and sugar. Toss to combine. Add 2 cups broth. Cover and cook until all greens are tender, stirring occasionally, about 15 minutes. Remove pot from heat.
2. Working in batches of 2 cups, puree greens in processor, scraping down sides occasionally. Transfer puree to bowl.
3. Heat 10 tablespoons oil in same pot over medium-high heat. Add flour; whisk until smooth. Cook until roux is peanut butter color, whisking often, about 7 minutes. Whisk in remaining 8 cups broth and bring to boil, whisking often. Add greens puree, then ham. Simmer gumbo 10 minutes to blend flavors. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly; chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat before serving.)
4. Mound 1/4 cup warm rice in center of each bowl. Ladle gumbo around rice.
5. *A powder made from ground sassafras leaves; available in the spice section of some supermarkets and at specialty foods stores.