green gumbo

Name: Green Gumbo
Prep time: 20 min
Cook time: 1 h 30 min
Yield: 4
Cuisine: Cajun/Creole
Ingredients: 4 pound(s) mixed greens, (such as beet, cabbage, chard, chicory, collard, dandelion, escarole, kale, kohlrabi, mustard) leaves that have thick stems sheould have them removed.; 3 medium onions; 6 large cloves garlic; 1/2 tablespoon(s) whole black pepper; 10 sprig(s) parsley; 2 - bay leaves; 1 small green pepper; 4 stalk(s) celery; 1/2 cup(s) butter (or vegetable oil); 1/2 cup(s) flour; 1 tablespoon(s) dried oregano; 1/2 teaspoon(s) red pepper flakes; - salt to taste

(2 ratings)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

Green gumbo is served during lent as a meatless dish. Legend says for every green that is used a new friend will be made during the year. Creole Gumbo, which is eaten primarily in the South, is a mix of Spanish, French, and African cuisine. Gumbo is the traditional dish of Mardi Gras celebrations in Louisiana, where it is often seerved by masked horse riders who first collect the ingredients by stopping at your door and then come back with a warm plate of the gumbo.

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(2 ratings)

yield 4 Bowls

prep time 20 Min

cook time 1 Hr 30 Min

method Stove Top

Ingredients For green gumbo

4 lb

mixed greens, (such as beet, cabbage, chard, chicory, collard, dandelion, escarole, kale, kohlrabi, mustard) leaves that have thick stems sheould have them removed.
3 md

onions
6 lg

cloves garlic
1/2 Tbsp

whole black pepper
10 sprig

parsley
2

bay leaves
1 sm

green pepper
4 stalk

celery
1/2 c

butter (or vegetable oil)
1/2 c

flour
1 Tbsp

dried oregano
1/2 tsp

red pepper flakes
salt to taste

How To Make green gumbo

1
Stock: Use one medium onion cut in half, three whole large cloves garlic, 1/2 Tbs whole black peppercorns, 10 parsley sprigs, and 2 bay leaves. Place in stock pot with two quarts of water.

2
Bring to a boil, reduce heat and simmer for 30 minutes. Strain liquid and return to pot. Using stock, blanch greens. Remove leaves from pot. Set aside. Keep stock warm.
3
Roux: Dice remaining onion into 1/2 inch dice. Seed and devein pepper, cut into 1/2 dice. Remove leaves from celery, cut into 1/2 inch dice. Finely chop remaining three garlic cloves.
4
In pot large enough to hold entire gumbo, add butter or oil, whichever you are using, and flour. Stir flour in oil over high heat until nutty brown. This will take almost 30 minutes.
5
Remove from heat add onion, green pepper, celery and garlic. Return pot to stove over medium heat. Cook until vegetables are tender.
6
Soup: When vegetables are tender, using a whip, slowly whisk in warm stock. Bring to a boil. Boil gently for 5 minutes. Add reserved greens to stock along with remaining spices. Cook until greens are tender. Add salt to taste.
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