Hearty Green Gumbo Recipes

GUMBO Z'HERBES

Steps:

• Cut leeks in half lengthwise, then slice both white and green parts crosswise into 1/4-inch thick pieces. Remove and discard stems from collard greens, turnip greens, kale, and chard; chop all greens, keeping them separate. Dice celery stalks and reserve leaves for garnish.
• Melt 2 tablespoons butter in a large pot over medium heat. Add leeks and 1 tablespoon thyme; cook, stirring frequently, until leeks are tender and translucent, about 5 minutes. Add collard greens, turnip greens, and cabbage; cook, stirring frequently, until greens are wilted, about 5 minutes. Add kale, chard, and 1 tablespoon salt; cook, stirring frequently, until all greens are wilted, about 5 minutes. Reduce heat to low and continue cooking greens, stirring frequently, until tender and no longer bitter, about 10 minutes. Remove greens from the pot and transfer to a large bowl; set aside until ready to use.
• Wipe out the pot and melt remaining 4 tablespoons butter over medium heat. Whisk in flour and cook, stirring constantly, until flour mixture is dark brown in color and very aromatic (try to get this mixture as dark as possible without burning it), about 5 minutes. Add bell pepper, onion, and diced celery; cook, stirring frequently, until vegetables are tender, about 5 minutes. Add garlic and remaining 1 tablespoon thyme; cook, stirring constantly, until tender and fragrant, about 1 minute.
• Whisk in vegetable broth. Add reserved braised greens, add bay leaves, black pepper, file powder, and crushed red pepper. Bring mixture to a boil over medium heat, stirring occasionally. Reduce heat to low, and cook, stirring occasionally, until slightly thickened and vegetables are tender, about 30 minutes. Season with remaining 1 tablespoon salt.
• Serve over cooked rice and garnish with reserved celery leaves, if desired.

HEARTY CHICKEN GUMBO

Steps:

• In large pot, stew chicken with bay leaf til done and tender.
• Remove chicken from pot, cool, remove meat and cut into large bite-sized pieces.
• Put meat in bowl and cover, set aside or refrigerate til needed later.
• Measure out 10-12 cups of stock from chicken and pour into clean pot.
• Bring stock to a boil and add celery, onions, potatoes, carrots, and okra. Cook til tender.
• Add chicken and rest of ingredients, and simmer 10-15 minutes over low heat.

HEARTY GREEN GUMBO

Steps:

• In a Dutch oven combine spinach, watercress, parsley, and 1/4 cup water.
• Bring to a boil, breaking up spinach with a fork; reduce heat, cover and simmer for 10 minutes.
• Drain, reserving liquid and pressing liquid out with a spatula- Set greens and liquid aside.
• In the same Dutch oven stir together the flour and oil till smooth.
• Cover over medium-high heat for 5 minutes, stirring constantly.
• Reduced heat to medium, cook and stir about 10 minutes more or till reddish brown.
• Add onions, green pepper, and celery- Cook and stir over medium heat for 5 to 10 minutes or till very tender.
• Add enough water to reserved liquid to make 2 1/2 cups.
• Add liquid, cooked greens, salt, red pepper, and black pepper to onion mixture.
• Bring to a boil; reduce heat, cover and simmer for 15 minutes.
• Add broccoli and parsnips or rutabaga- Cover and simmer about 10 minutes more or till tender.
• Stir in beans; heat through.
• To serve, place rice in individual bowls and ladle gumbo over rice.