Gumbo 'Zerbes

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.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 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

1. Wash the greens, roll them up and shred them finely, and measure them.
2. Steam them in the water that clings to them.
3. Set them aside, with any cooking liquid from them.
4. Mix the peeled chopped onion with the seasonings.
5. Set aside.
6. Make a roux by cooking the fat and flour, stirring constantly, until it browns, 10 to 15 minutes.
7. Add the seasoned onions, and cook them slowly for 10 minutes or so, stirring occasionally.
8. Slowly stir in the stock.
9. If using leftover rice, break it up and stir it in.
10. Bring to a boil and simmer for 15 minutes.
11. Add the greens, heat through, and serve.
12. If using rice freshly made for this dish, omit adding the rice to the gumbo.
13. Put some in each bowl and serve the gumbo over it.
14. (Just simmer the gumbo 10 minutes after the roux and stock have been mixed, then add the greens.).