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Gumbo Z'herbes
Recipes
Gumbo Z'herbes
10 servings
1 hour total (Active 40 minutes)

Ingredients

  • 2 sweet onions
  • 4 ribs celery
  • 10 cloves garlic
  • 1 medium red bell pepper
  • 1 medium poblano pepper
  • 1 red chili pepper
  • 1 fresh jalapeño pepper
  • 1 lb fresh collard greens
  • 1 lb fresh kale greens
  • 1 lb fresh Napa cabbage
  • ¼ cup shortening
  • 2 tablespoons smoked paprika
  • 1 tablespoon creole seasoning
  • ¼ cup all-purpose flour
  • 2 teaspoons browning sauce
  • ¼ cup sherry vinegar
  • 8 cups vegetable stock, divided
  • 2 cups basmati rice
  • 1 (9 oz) bag fresh spinach
  • 1 bunch fresh Italian parsley
  • 4 green onions

Steps

    1. Chop onions, celery, garlic, and all peppers finely. Remove and discard ribs from collards and kale; chop collards, kale, and cabbage coarsely.
    2. Preheat large Dutch oven on medium-high 2–3 minutes. Melt shortening in Dutch oven, then add onions, celery, garlic, all peppers, paprika, and creole seasoning. Cook 8–10 minutes, stirring often, until vegetables soften.
    3. Add collards, kale, and cabbage in batches; cook and stir each batch until wilted and soft. Stir in flour and cook 2–3 minutes until well blended. Stir in browning sauce, vinegar, and 6 cups stock; bring to a boil, then reduce heat to low and simmer 30 minutes.
    4. Meanwhile, cook rice following package instructions.
    5. Place spinach, parsley, and remaining 2 cups stock in blender. Blend on HIGH 1–2 minutes until mixture is smooth and bright green. Chop green onions. Remove Dutch oven from heat and stir in spinach puree. Serve gumbo over rice topped with green onions.

Amount per ⅒ recipe serving: Calories 280, Total Fat 6g, Sat Fat 1.5g, Trans Fat 0g, Chol 0mg, Sodium 570mg, Total Carb 49g, Fiber 8g, Total Sugar 8g, (Incl. 0g Added Sugars), Protein 8g, Vitamin D 0%, Calc 15%, Iron 20%, Potassium 15%