Green Gumbo Recipe
The green gumbo is a vegetable gumbo prepared with garden green salong with cooked ham cubes. Made with greens like spinach, collard greens, cabbage parsley and watercress, the green gumbo is seasoned with red and black pepper along with salt and is best served over rice.
Ingredients
1/2 pound spinach (6 cups)
1/2 pound fresh collard greens, mustard greens, or kale, or one 10 ounce package frozen mustard greens or kale (6 cups)
1 bunch watercress (2 cups)
1 bunch parsley (2 cups)
1 cup shredded cabbage
1/3 cup water
1/2 cup all purpose flour
1/2 cup cooking oil
2 large onions, chopped
1 cup chopped green pepper
1 cup chopped celery
1 1/4 pounds fully cooked ham, cut into 1/2 inch cubes
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon ground black pepper
Hot cooked rice
Directions
Wash all the greens thoroughly to remove sand.
Drain well.
In a 4 quart Dutch oven combine greens and water.
Bring to boiling.
Reduce heat.
Cover and simmer for 12 to 15 minutes or till tender.
Drain greens, reserving liquid.
Cut up the cooked greens.
Set aside.
In a heavy 4 quart Dutch oven stir together the flour and oil till smooth.
Cook over medium high heat for 5 minutes, stirring constantly.
Reduce heat to medium.
Cook and stir about 10 minutes more or till a reddish brown roux is formed (See pages 6 7).
Add onions, green pepper, and celery.
Cook and stir over medium heat 5 to 10 minutes or till vegetables are very tender.
Add enough water to reserved cooking liquid to make 2 cups.
Add water mixture, chopped greens, ham, salt, red pepper, and black pepper to onion mixture.
Bring to boiling.
Reduce heat.
Cover and simmer about 1 hour.
Serve over hot cooked rice.
Drain well.
In a 4 quart Dutch oven combine greens and water.
Bring to boiling.
Reduce heat.
Cover and simmer for 12 to 15 minutes or till tender.
Drain greens, reserving liquid.
Cut up the cooked greens.
Set aside.
In a heavy 4 quart Dutch oven stir together the flour and oil till smooth.
Cook over medium high heat for 5 minutes, stirring constantly.
Reduce heat to medium.
Cook and stir about 10 minutes more or till a reddish brown roux is formed (See pages 6 7).
Add onions, green pepper, and celery.
Cook and stir over medium heat 5 to 10 minutes or till vegetables are very tender.
Add enough water to reserved cooking liquid to make 2 cups.
Add water mixture, chopped greens, ham, salt, red pepper, and black pepper to onion mixture.
Bring to boiling.
Reduce heat.
Cover and simmer about 1 hour.
Serve over hot cooked rice.
