Hearty green gumbo
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Frozen chopped spinach (10 oz) |
| 1 | bunch | Watercress; chopped |
| 1 | bunch | Parsley; chopped |
| ¼ | cup | Water |
| ½ | cup | All-purpose flour |
| ½ | cup | Cooking oil |
| 2 | larges | Onions; chopped |
| 1 | medium | Green pepper; chopped |
| 2 | Celery stalks; chopped | |
| Water | ||
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Ground red pepper |
| ¼ | teaspoon | Black pepper |
| 1 | cup | Chopped broccoli |
| 1 | cup | Diced parsnips or rutabaga |
| 1 | can | Cannelini beans; rinsed and drained |
| 2 | cups | Hot cooked rice |
Directions
In a Dutch oven combine spinach, watercress, parsley and ¼ cup of 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. Cook over medium high heat for 5 minutes, stirring constantly. Reduce 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 2½ 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 until tender.
Stir in beans; heat through. To serve, place rice in individual.
Ladle gumbo over rice.
Per serving: 403 cal; 11g pro, 53g carb, 19g fat Source: Cooking for Today, Vegetarian Recipes, 1993 Better Homes and Gardens format by Lisa Crawford