Dooky Chase's, a New Orleans institution, serves its unique gumbo z'herbes on Holy Thursday, the only day of the year it is served. The dish, which blends greens and pork, is steeped in faith and New Orleans tradition. The recipe uses nine greens, including mustard, collard, red Swiss chard, beet tops, cabbage, carrot tops, spinach, kale and watercress. The last big meal with meat before Easter is traditionally served at Dooky Chase’s. The restaurant's owner, Edgar "Dook" Chase IV, and Zoe Chase, prepared the gumbo. The food was served with rice and fried chicken.