green gumbo

🥬 Green Gumbo (Gumbo Z’Herbes)

🌿 Traditional Ingredients:

Greens (you can mix and match 5–7 types):

• 1 bunch collard greens

• 1 bunch mustard greens

• 1 bunch turnip greens

• 1 bunch spinach

• 1 bunch kale

• 1 bunch parsley

• 1 bunch green onions

(Note: The tradition says the number of greens equals the number of friends you’ll make in the coming year!)

Other Ingredients:

• 1 large onion, chopped

• 1 green bell pepper, chopped

• 2 ribs celery, chopped

• 3 cloves garlic, minced

• ¼ cup vegetable oil or butter

• ¼ cup all-purpose flour (for roux)

• 6 cups vegetable stock or chicken stock

• 2 bay leaves

• 1 tsp thyme

• Salt and pepper, to taste

• Optional: ½ tsp cayenne or hot sauce

• Optional meats: smoked sausage, ham hocks, or andouille (if not vegetarian)

🍲 Instructions:

1. Clean & Cook the Greens:

• Thoroughly wash all greens (they can be gritty).

• Roughly chop them.

• In a large pot, boil greens in water for about 30–45 minutes until tender.

• Drain, reserve some of the cooking liquid, and finely chop the cooked greens.

2. Make the Roux:

• In a large Dutch oven or heavy pot, heat oil or butter over medium heat.

• Stir in flour and cook, stirring constantly, for 5–7 minutes until the roux is light brown (or darker, if preferred).

3. Build the Flavor Base:

• Add chopped onion, bell pepper, celery, and garlic to the roux.

• Sauté until soft, about 5–7 minutes.

4. Simmer:

• Stir in chopped cooked greens, stock (plus a little of the reserved greens water), bay leaves, thyme, salt, and pepper.

• Add optional meat or sausage if using.

• Simmer uncovered for 45 minutes to 1 hour, stirring occasionally.

5. Finish & Serve:

• Adjust seasoning (add hot sauce or cayenne if desired).

• Serve hot over white rice with hot sauce on the side.

• Optional: garnish with chopped green onions or filé powder (ground sassafras) for added flavor.

📝 Tips & Variations:

• Vegetarian version: Use veggie stock and skip meat. Add smoked paprika or liquid smoke for a smoky flavor.

• Thicker gumbo? Simmer longer or mash a portion of the greens.

• Freezer-friendly: It tastes even better the next day!

Let me know if you’d like a meatless Lenten version, or a hearty Southern version with sausage and ham!