Recipe by ratherbeswimmin'
In 'Screen Doors and Sweet Tea' by Martha Hall Foose. Classically served during Lent. Use a combination of greens, at least 5 of the following--spinach, collard, turnip, beet or carrot tops, mustard, chicory, kale, watercress, pepper grass, poke sallet, cabbage, sorrel, leaf lettuce
- 12 cups roughly chopped greens, no stems (5 of the following, spinach, collard, turnip, beet or carrot tops, mustard, chicory, kale, watercres)
- 1 large onion, diced
- 3 garlic cloves, minced
- 1⁄4 cup vegetable oil
- 1⁄4 cup unbleached all-purpose flour
- 6 green onions, white and green parts, chopped
- 1 cup chopped parsley
- 2 bay leaves
- 2 sprigs thyme
- 1 teaspoon salt, plus more to taste
- 1 teaspoon cayenne pepper
- 1⁄2 teaspoon sugar
- 1⁄4 teaspoon ground allspice
- 1 tablespoon cider vinegar
- 1 tablespoon file powder, plus extra for seasoning
- 4 -5 cups cooked white rice
Directions See How It's Made
- In a 2 gallon stockpot, simmer the greens, onion, and garlic with 1 gallon water for 2 hours or until all types of greens are tender.
- Strain the greens, reserving the liquid.
- In a large Dutch oven over medium heat, heat the oil until it shimmers.
- Whisk the flour in slowly until no lumps remain.
- Continue to cook and stir for 2 minutes, or until about the color of a paper grocery sack.
- Add the green onions, parsley , bay leaves, thyme, salt, cayenne, sugar, and allspice.
- Cook for 5 minutes.
- Add the greens and the vinegar and simmer over low heat for 15 minutes.
- Add the reserved cooking liquid and cook for 1 hour over low heat.
- Remove from the heat, adjust the seasoning, and add the file powder.
- Stir well; remove the bay leaves.
- Serve in bowls over a little rice with a sprinkling of file over each.