Vegetable Gumbo

Name: Vegetable Gumbo
Ingredients: 3 tablespoons vegetable oil; 3 tablespoons all-purpose flour; 1 small onion, chopped; 1 green bell pepper, chopped; 2 stalks celery, chopped; 3 cloves garlic, chopped; Kosher salt and freshly ground pepper; 1 tablespoon soy sauce or Worcestershire sauce; 1 teaspoon smoked paprika (preferably hot); 2 cups low-sodium vegetable broth; 1 pound kale or Swiss chard, stemmed and chopped; 1 10 -ounce package frozen black-eyed peas; Brown rice, for serving (optional)

13 ingredients

12 steps

Ingredients

3 tablespoons vegetable oil
3 tablespoons all-purpose flour
1 small onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
3 cloves garlic, chopped
Kosher salt and freshly ground pepper
1 tablespoon soy sauce or Worcestershire sauce
1 teaspoon smoked paprika (preferably hot)
2 cups low-sodium vegetable broth
1 pound kale or Swiss chard, stemmed and chopped
1 10 -ounce package frozen black-eyed peas
Brown rice, for serving (optional)

Directions

1

Heat the vegetable oil in a large pot over medium-high heat.
2

Add the flour and cook, stirring, until golden, about 3 minutes.
3

Add the onion, bell pepper, celery, garlic, 3 tablespoons water and 1/4 teaspoon each salt and pepper.
4

Reduce the heat to medium, cover and cook, stirring occasionally, until the vegetables soften, about 8 minutes.
5

Add the soy sauce and paprika and cook, stirring, 30 seconds.
6

Stir in the vegetable broth, scraping up any browned bits from the bottom of the pot, then cover and bring to a boil.
7

Add the greens and black-eyed peas to the pot.
8

Reduce the heat, cover and simmer, stirring occasionally, until tender, about 15 minutes.
9

Season with salt and pepper.
10

Serve with the rice, if desired.
11

Per serving: Calories 249; Fat 12 g (Saturated 1 g); Cholesterol 0 mg; Sodium 530 mg; Carbohydrate 32 g; Fiber 6 g; Protein 9 g
12

Photograph by Antonis Achilleos