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Gumbo Z'Herbes
Gumbo Z'Herbes
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Prep Time:
45 minutes
Cook Time:
75 minutes
Total Time:
120 minutes
Vegetarian gumbo with hearty greens simmered in a flavorful mix of onion, celery, and bell pepper.
Ingredients:
  • 2 medium leeks
  • 2 bunches collard greens
  • 2 bunches turnip greens
  • 2 bunches Lacinato kale
  • 2 bunches rainbow chard
  • 2 large stalks celery with leaves
  • 6 tablespoons unsalted butter, divided
  • 2 tablespoons minced fresh thyme, divided
  • 1 medium head green cabbage, cored and chopped
  • 2 tablespoons kosher salt, divided
  • 0.25 cup all-purpose flour
  • 1 large red bell pepper, finely chopped
  • 1 large yellow onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 8 cups low-sodium vegetable broth
  • 2 fresh bay leaves
  • 1.5 teaspoons freshly ground black pepper
  • 0.5 teaspoon file powder
  • 0.25 teaspoon crushed red pepper
  • 3 cups cooked white rice
Instructions:
  • Slice leeks in half lengthwise and cut them into 1/4-inch pieces. Discard stems from collard greens, turnip greens, kale, and chard; chop greens separately. Dice celery stalks and set aside leaves for garnish.
  • In a big pot over medium heat, melt 2 tablespoons of butter. Sauté leeks with 1 tablespoon of thyme until tender, about 5 minutes. Add collard greens, turnip greens, and cabbage, and cook until wilted, about 5 minutes. Mix in kale, chard, and 1 tablespoon of salt, cooking until all greens are wilted, about 5 minutes. Reduce to low heat and continue cooking until greens are tender, about 10 minutes. Transfer the greens to a large bowl and set aside.
  • Clean the pot and melt the remaining butter over medium heat. Whisk in flour and cook until it turns dark brown and very aromatic, about 5 minutes. Add bell pepper, onion, and diced celery. Cook until vegetables are tender, about 5 minutes. Stir in garlic and remaining thyme, cook until fragrant and tender, about 1 minute.
  • Pour in the vegetable broth and combine it with the reserved braised greens, bay leaves, black pepper, file powder, and crushed red pepper. Bring the mixture to a boil over medium heat, stirring occasionally. Lower the heat to low and simmer until slightly thickened and the vegetables are tender, approximately 30 minutes. Lastly, season with the remaining tablespoon of salt.
  • Top the cooked rice with the dish and add a sprinkle of reserved celery leaves for extra visual appeal.

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