| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
Veg06 |
4 |
servings |
INGREDIENTS
| 3 |
bn |
Greens |
|
|
{1 each from mustard; turnip, collards, |
|
|
Broccoli rabe; and kale}, stems |
|
|
; removed |
|
|
Salt |
| 1/3 |
c |
Safflower oil |
| 6 |
tb |
Flour |
| 1/2 |
c |
Chopped parsley |
| 1 1/2 |
ts |
Dried thyme |
| 1 1/2 |
ts |
Dried oregano |
| 1 |
tb |
Paprika |
| 2 |
|
Bay leaves |
| 3/4 |
ts |
Red pepper flakes |
| 3/4 |
ts |
Pepper |
| 2 |
lg |
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.
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