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Red Bean Gumbo With Greens

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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


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