Gumbo z’Herbes
Created by Adapted from Saveur magazineServes: 10 – 12
Course: Appetizers & Soups
Diet: Vegan
Season(s): Summer, Fall
Ingredients
- 4 tablespoons vegetable oil
- 4 tablespoons flour
- 3 large yellow onions, peeled and chopped
- 3 ribs celery, chopped
- 1 green bell pepper; cored, seeded and chopped
- 5 cloves garlic, peeled and chopped
- 2 teaspoons Tabasco sauce
- 1 teaspoon cayenne
- 3 pounds greens such as mustard, beet or turnip greens, collards, kale, spinach, Swiss chard, carrot tops or parsley, alone or in combination, cleaned and chopped
- 2 bay leaves
- Salt and freshly ground black pepper
- 2 tablespoons filé powder
Instructions
Heat oil in a large heavy pot over medium heat. Add flour and cook, stirring constantly with a wooden spoon, until deep golden brown, 12-15 minutes. Add onions, celery, bell peppers, and garlic and cook, stirring often, until soft, 8-10 minutes.
Stir 8 cups water into pot, then add Tabasco and cayenne. Increase heat to high and bring to a boil. Add greens and bay leaves and season to taste with salt and pepper. Reduce heat to medium-low and simmer, stirring occasionally, until greens are very soft, about 1 hour. Stir in filé and adjust seasonings. Remove bay leaves before serving. Serve gumbo over boiled or steamed long grain white rice.
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