Gumbo Z’Herbes

by

Description

This simple, vegetarian take on gumbo focuses on hearty greens made extra flavorful by simmering with the holy trinity onion, celery, and bell pepper. This would be great with hot sauce and toasted benne (sesame) seeds. Or, top each bowl with seared or grilled andouille or Conecuh® sausage.

Ingredients

  • 2 medium leeks
  • 2 bunches collard greens
  • 2 bunches turnip greens
  • 2 bunches Lacinato kale
  • 2 bunches rainbow chard
  • 2 large stalks celery with leaves
  • 6 tablespoons unsalted butter, divided
  • 2 tablespoons minced fresh thyme, divided
  • 1 medium head green cabbage, cored and chopped
  • 2 tablespoons kosher salt, divided
  • ¼ cup all-purpose flour
  • 1 large red bell pepper, finely chopped
  • 1 large yellow onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 8 cups low-sodium vegetable broth
  • 2 leaf (blank)s fresh bay leaves
  • 1 ½ teaspoons freshly ground black pepper
  • ½ teaspoon file powder
  • ¼ teaspoon crushed red pepper
  • 3 cups cooked white rice

Instructions

  1. Cut leeks in half lengthwise
  2. then slice both white and green parts crosswise into 1/4-inch thick pieces. Remove and discard stems from collard greens
  3. turnip greens
  4. kale
  5. and chard; chop all greens
  6. keeping them separate. Dice celery stalks and reserve leaves for garnish.
  7. Melt 2 tablespoons butter in a large pot over medium heat. Add leeks and 1 tablespoon thyme; cook
  8. stirring frequently
  9. until leeks are tender and translucent
  10. about 5 minutes. Add collard greens
  11. turnip greens
  12. and cabbage; cook
  13. stirring frequently
  14. until greens are wilted
  15. about 5 minutes. Add kale
  16. chard
  17. and 1 tablespoon salt; cook
  18. stirring frequently
  19. until all greens are wilted
  20. about 5 minutes. Reduce heat to low and continue cooking greens
  21. stirring frequently
  22. until tender and no longer bitter
  23. about 10 minutes. Remove greens from the pot and transfer to a large bowl; set aside until ready to use.
  24. Wipe out the pot and melt remaining 4 tablespoons butter over medium heat. Whisk in flour and cook
  25. stirring constantly
  26. until flour mixture is dark brown in color and very aromatic (try to get this mixture as dark as possible without burning it)
  27. about 5 minutes. Add bell pepper
  28. onion
  29. and diced celery; cook
  30. stirring frequently
  31. until vegetables are tender
  32. about 5 minutes. Add garlic and remaining 1 tablespoon thyme; cook
  33. stirring constantly
  34. until tender and fragrant
  35. about 1 minute.
  36. Whisk in vegetable broth. Add reserved braised greens
  37. add bay leaves
  38. black pepper
  39. file powder
  40. and crushed red pepper. Bring mixture to a boil over medium heat
  41. stirring occasionally. Reduce heat to low
  42. and cook
  43. stirring occasionally
  44. until slightly thickened and vegetables are tender
  45. about 30 minutes. Season with remaining 1 tablespoon salt.
  46. Serve over cooked rice and garnish with reserved celery leaves
  47. if desired.

Prep Time: 45 mins

Cook Time: 1 hr 15 mins

Total Time: 2 hrs

Servings: 12

Leave a Comment