| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | Veg06 | 4 | Servings |
INGREDIENTS
| 3 | Greens | |
| {1 each from mustard | ||
| turnip collards | ||
| Broccoli rabe, and kale} | ||
| stems | ||
| removed | ||
| Salt | ||
| 1/3 | c | Safflower oil |
| 6 | T | Flour |
| 1/2 | c | Chopped parsley |
| 1 1/2 | t | Dried thyme |
| 1 1/2 | t | Dried oregano |
| 1 | T | Paprika |
| 2 | Bay leaves | |
| 3/4 | t | Red pepper flakes |
| 3/4 | t | Pepper |
| 2 | Onions, chopped | |
| 2 | Bell peppers, cut into 1/2" | |
| pieces | ||
| 3 | Ribs celery, chopped | |
| 5 | Cloves garlic, minced | |
| 2 | 15 oz. cans red kidney | |
| beans rinsed |
INSTRUCTIONS
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, 2 1/2 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.
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 554
Calories From Fat: 173
Total Fat: 19.6g
Cholesterol: 0mg
Sodium: 615.7mg
Potassium: 859.4mg
Carbohydrates: 80.7g
Fiber: 17.3g
Sugar: 18.6g
Protein: 17g