Gumbo Z'Herbs

Submitted 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"

 

• Ready In: 4hrs
• Ingredients: 16
• Serves: 10

ingredients

• 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

1. 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.
2. Strain the greens, reserving the liquid.
3. In a large Dutch oven over medium heat, heat the oil until it shimmers.
4. Whisk the flour in slowly until no lumps remain.
5. Continue to cook and stir for 2 minutes, or until about the color of a paper grocery sack.
6. Add the green onions, parsley , bay leaves, thyme, salt, cayenne, sugar, and allspice.
7. Cook for 5 minutes.
8. Add the greens and the vinegar and simmer over low heat for 15 minutes.
9. Add the reserved cooking liquid and cook for 1 hour over low heat.
10. Remove from the heat, adjust the seasoning, and add the file powder.
11. Stir well; remove the bay leaves.
12. Serve in bowls over a little rice with a sprinkling of file over each.