Gumbo 'zerbes

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 6 -8 cups greens (choose 1 cup each -- spinach, chard, kale, radish, celery, mustard, dau miu, turnip, collards, beets)
• 1 large onion
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon thyme
• 1/4 teaspoon oregano
• 1/4 teaspoon allspice
• 2 bay leaves
• 1/4 cup vegetable oil or 1/4 cup bacon fat
• 1/4 cup flour
• 5 cups vegetable broth or 5 cups hot chicken broth
• 4 cups cooked rice (1 1/3 cup raw)

Recipe

• 1 wash the greens, roll them up and shred them finely, and measure them.
• 2 steam them in the water that clings to them.
• 3 set them aside, with any cooking liquid from them.
• 4 mix the peeled chopped onion with the seasonings.
• 5 set aside.
• 6 make a roux by cooking the fat and flour, stirring constantly, until it browns, 10 to 15 minutes.
• 7 add the seasoned onions, and cook them slowly for 10 minutes or so, stirring occasionally.
• 8 slowly stir in the stock.
• 9 if using leftover rice, break it up and stir it in.
• 10 bring to a boil and simmer for 15 minutes.
• 11 add the greens, heat through, and serve.
• 12 if using rice freshly made for this dish, omit adding the rice to the gumbo.
• 13 put some in each bowl and serve the gumbo over it.
• 14 (just simmer the gumbo 10 minutes after the roux and stock have been mixed, then add the greens.).