Recipe by Jenny Sanders
A traditional Louisiana gumbo, and a wonderful way to use up bits of greens from the garden, or the grocery. Use things you used to throw away - radish tops, turnip tops, beet greens - and discover how very good they actually are.
- 6 -8 cups greens (choose 1 cup each -- spinach, chard, kale, radish, celery, mustard, dau miu, turnip, collards, beets)
- 1 large onion
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon thyme
- 1⁄4 teaspoon oregano
- 1⁄4 teaspoon allspice
- 2 bay leaves
- 1⁄4 cup vegetable oil or 1⁄4 cup bacon fat
- 1⁄4 cup flour
- 5 cups vegetable broth or 5 cups hot chicken broth
- 4 cups cooked rice (1 1/3 cup raw)
Directions See How It's Made
- Wash the greens, roll them up and shred them finely, and measure them.
- Steam them in the water that clings to them.
- Set them aside, with any cooking liquid from them.
- Mix the peeled chopped onion with the seasonings.
- Set aside.
- Make a roux by cooking the fat and flour, stirring constantly, until it browns, 10 to 15 minutes.
- Add the seasoned onions, and cook them slowly for 10 minutes or so, stirring occasionally.
- Slowly stir in the stock.
- If using leftover rice, break it up and stir it in.
- Bring to a boil and simmer for 15 minutes.
- Add the greens, heat through, and serve.
- If using rice freshly made for this dish, omit adding the rice to the gumbo.
- Put some in each bowl and serve the gumbo over it.
- (Just simmer the gumbo 10 minutes after the roux and stock have been mixed, then add the greens.).