Place the mustard, collard, turnip and carrot-top greens and cabbage in a large stockpot and cover with the water. Heat over medium high heat and, once it is boiling, cook for about 15 minutes or until the greens are tender. Remove the greens from the pot and set aside; reserve the water in the pot, keeping it warm on the stove top.
Step 2
In a large skillet over medium heat the vegetable oil and, once it is shimmering and hot, add the onion. Sauté until translucent, about 5 minutes. Sprinkle the flour over the onions and cook, stirring non-stop, for 2 to 3 minutes.
Step 3
Add the garlic, miso, scallions and sausage, thyme, cayenne, black pepper and filé and cook for an additional 3 minutes, until the garlic is fragrant and spices have toasted.
Step 4
Remove from the heat and stir into the water from the greens. Bring to a boil and reduce the heat so it is simmering. Cook for 10 minutes, until the liquid has just begun to thicken.
Step 5
Transfer the greens back to the pot, along with the spinach leaves and cook for 5 minutes. At this point, the gumbo z’herbes is ready to be served but you could also keep cooking it for another 20 to 30 minutes to concentrate the flavors a bit more.
Step 6
Just before serving stir in the cider vinegar. Taste and add salt as needed. Divide the hot, cooked rice among bowls and top with the gumbo z’herbes. Serve with hot sauce and lemon wedges on the side.
