{"id":3769,"date":"2024-01-20T21:23:43","date_gmt":"2024-01-20T21:23:43","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=3769"},"modified":"2024-02-09T21:32:16","modified_gmt":"2024-02-09T21:32:16","slug":"green-gumbo","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/green-gumbo\/","title":{"rendered":"Green Gumbo"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Green Gumbo<\/span><\/h2>\n
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Green gumbo<\/em>, or gumbo z'herbes<\/em>, was originally a Louisiana Lenten dish, intended to honor abstinence and restriction (from meat).<\/span><\/div>\n
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Total Time<\/span>50 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>6<\/span> to 8<\/span><\/span><\/div>\n\n
Author: <\/span>From One-Hour Comfort, by America’s Test Kitchen<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • \u00bd<\/span> cup<\/span> vegetable oil<\/span><\/li>
  • \u00bd<\/span> cup<\/span> all-purpose flour<\/span><\/li>
  • 1<\/span> large<\/span> onion<\/span> chopped fine<\/span><\/li>
  • 2<\/span> ribs<\/span> celery<\/span> chopped fine<\/span><\/li>
  • 1<\/span> green bell pepper<\/span> stemmed, seeded, and chopped fine<\/span><\/li>
  • 3<\/span> cloves<\/span> garlic<\/span> minced<\/span><\/li>
  • 1<\/span> Tbsp<\/span> minced fresh thyme<\/span> or 1 tsp dried thyme<\/span><\/li>
  • 2\u00bc<\/span> tsp<\/span> table salt<\/span> divided<\/span><\/li>
  • 2<\/span> tsp<\/span> smoked paprika<\/span><\/li>
  • 1<\/span> tsp<\/span> cayenne pepper<\/span><\/li>
  • 5<\/span> cups<\/span> water<\/span><\/li>
  • 12<\/span> oz.<\/span> collard greens, mustard greens, or kale, <\/span> stemmed, and cut into 1-inch pieces<\/span><\/li>
  • 1<\/span> cup<\/span> frozen cut okra<\/span><\/li>
  • 1<\/span> (15 oz.) can<\/span> black-eyed peas, <\/span> rinsed<\/span><\/li>
  • 12<\/span> oz.<\/span> curly-leaf spinach, or Swiss chard,<\/span> stemmed, and cut into 1-inch pieces<\/span><\/li>
  • 6<\/span> oz.<\/span> green beans, <\/span> trimmed, and cut into 1-inch lengths<\/span><\/li>
  • 1<\/span> Tbsp<\/span> cider vinegar,<\/span> plus extra for seasoning<\/span><\/li>
  • 2<\/span> scallions,<\/span> sliced thin (optional)<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Heat oil in a dutch oven over medium-high heat until just smoking. Using a rubber spatula, stir in flour, and cook, stirring constantly, until mixture is color of peanut butter, 2 to 5 minutes. Reduce heat to medium-low, and continue to cook, until roux has darkened to color of milk chocolate, 5 to 10 minutes longer.<\/span><\/div><\/li>
    • Stir in onion, celery, bell pepper, garlic, thyme, 1 teaspoon of salt, paprika, and cayenne. Cover, and cook, stirring frequently, until vegetables have softened, 8 to 10 minutes.<\/span><\/div><\/li>
    • Stir in water, scraping up any browned bits, and bring to a boil over high heat. Stir in collard greens, 1 handful at a time; okra; and remaining 1\u00bc teaspoons of salt. Cover reduce heat to low, and simmer until greens are just tender, 5 to 7 minutes. Stir in black-eyed peas; spinach, 1 handful at a time; and green beans. Simmer until green beans and spinach are tender, about 5 minutes. Stir in vinegar, and season with salt, pepper, and extra vinegar, to taste. Sprinkle with scallions, if using.<\/span>
      <\/div>Serve.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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