Gumbo Z'Herbs

16 ingredients
12 steps

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
  • 14 cup vegetable oil
  • 14 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
  • 12 teaspoon sugar
  • 14 teaspoon ground allspice
  • 1 tablespoon cider vinegar
  • 1 tablespoon file powder, plus extra for seasoning
  • 4 -5 cups cooked white rice

Directions

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

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