Dinner · 90 min · cajun

Gumbo Z'Herbes

Collard greens does the heavy lifting here, with mustard greens rounding it out. A Cajun dinner that takes 90 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 2 bunches Collard greens
• 1 bunch Mustard greens
• 1 bunch Turnip greens
• 8 oz Spinach
• 1/2 cup Flour
• 1/2 cup Vegetable oil
• 1 Yellow onion
• 1 Bell pepper
• 2 ribs Celery
• 5 cloves Garlic
• 8 cups Vegetable stock
• 2 tsp Smoked paprika

Steps

1. Wash the greens obsessively — grit is the enemy. Strip the stems, chop the leaves, and blanch in boiling salted water 5 minutes; drain and squeeze dry.
2. Make a medium roux with the flour and oil, stirring 15 minutes to a peanut-butter color. Add the onion, bell pepper, celery, and garlic; cook 8 minutes.
3. Add the squeezed greens to the pot with the stock and smoked paprika. The pot will look impossibly full; it cooks down.
4. Simmer 45 minutes, stirring now and then, until the greens are silky and the broth has real body. Traditionally this Lenten gumbo uses seven greens — add whatever you find.
5. Season boldly with salt and hot sauce, and serve over rice. No meat needed; the roux and greens carry it.

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