Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 3 bunches | Greens |
| \N \N | {1 each from mustard; turnip, collards, |
| \N \N | Broccoli rabe; and kale}, stems |
| \N \N | ; removed |
| \N \N | Salt |
| ⅓ cup | Safflower oil |
| 6 tablespoons | Flour |
| ½ cup | Chopped parsley |
| 1½ teaspoon | Dried thyme |
| 1½ teaspoon | Dried oregano |
| 1 tablespoon | Paprika |
| 2 \N | Bay leaves |
| ¾ teaspoon | Red pepper flakes |
| ¾ teaspoon | Pepper |
| 2 larges | Onions; chopped |
| 2 \N | Bell peppers; cut into 1/2\" |
| \N \N | ; pieces |
| 3 \N | Ribs celery; chopped |
| 5 \N | Cloves garlic; minced |
| 2 \N | 15 oz. cans red kidney beans; rinsed |
* Cook the greens in a large pot of boiling salted water until they're tender, about 12 minutes. Scoop them out, reserving the water. Coarsely chop and set aside.
* Meanwhile, make the roux: In a wide, heavy soup pot, heat the oil over medium-high heat. Whisk in the flour; reduce the heat to low, and cook, stirring constantly with a flat wooden spoon, until the roux is reddish brown, 10 to 15 minutes. {The red roux is what gives the gumbo its distinctive rich taste.} Stir in the seasonings, then add the vegetables.
Cook for 5 minutes, then stir in the garlic, 2½ teaspoons salt, and 2 quarts water or liquid from the greens. Continue stirring until the liquid comes to a boil, then lower the heat and simmer for 20 minutes. Add the beans and greens and cook for 15 minutes more. Salt and pepper to taste.
Recipe by: Vegetarian Cooking For Everyone-Deborah Madison Converted by MM_Buster v2.0l.