Gumbo Z'herbes with Perfect Rice

Ingredients

• 0.8 cup flour 
• 2 tablespoons butter ()
• 0.8 teaspoon ground pepper 
• 2 cups celery finely chopped
• 6 ounces collard greens sliced
• 3 tablespoons filé powder 
• 5 large garlic clove chopped
• 2 cups spring onion sliced ( 8)
• 6 cups leek white green sliced ( and pale parts only; from 5 large)
• 10 cups chicken broth divided
• 6 ounces mustard greens sliced
• 1 tablespoon oregano fresh chopped
• 1 cup parsley fresh italian chopped
• 10 servings rice 
• 4 cups pkt spinach fresh
• 0.5 teaspoon sugar 
• 4 cups watercress thick trimmed
• 11 tablespoons vegetable oil divided

Equipment

• bowl
• ladle
• whisk
• pot

Directions

1. Heat 1 tablespoon oil in heavy extra-large pot over medium-high heat.
2. Add ham; sauté until browned, about 10 minutes.
3. Transfer to bowl and reserve. Melt butter in same large pot over medium-high heat.
4. Add leeks and celery. Sauté until vegetables are soft, about 8 minutes.
5. Add green onions, parsley, and garlic. Sauté until onions wilt, about 2 minutes. Reduce heat to medium-low.
6. Add filé powder, oregano, and cayenne pepper. Stir 3 minutes.
7. Add collard greens, mustard greens, watercress, spinach, and sugar. Toss to combine.
8. Add 2 cups broth. Cover and cook until all greens are tender, stirring occasionally, about 15 minutes.
9. Remove pot from heat.
10. Working in batches of 2 cups, puree greens in processor, scraping down sides occasionally.
11. Transfer puree to bowl.
12. Heat 10 tablespoons oil in same pot over medium-high heat.
13. Add flour; whisk until smooth. Cook until roux is peanut butter color, whisking often, about 7 minutes.
14. Whisk in remaining 8 cups broth and bring to boil, whisking often.
15. 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.)
16. Mound 1/4 cup warm rice in center of each bowl. Ladle gumbo around rice.
17. *A powder made from ground sassafras leaves; available in the spice section of some supermarkets and at specialty foods stores.