Green Gumbo

Name: Green Gumbo
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: ½ cup Vegetable Oil (½ cup vegetable oil); ½ cup All-Purpose Flour (½ cup all-purpose flour); 1 piece Yellow Onion (1 large onion, chopped fine); 2 pieces Celery (2 celery ribs, chopped fine); 1 piece Green Bell Pepper (1 green bell pepper, stemmed, seeded, and chopped fine); 3 cloves Garlic (3 garlic cloves, minced); 1 tbsp Thyme (1 tablespoon minced fresh thyme or 1 teaspoon dried); 2 ¼ tsp Table Salt (2¼ teaspoons table salt, divided); 2 tsp Smoked Paprika (2 teaspoons smoked paprika); 1 tsp Cayenne Pepper (1 teaspoon cayenne pepper); 5 cup Water (5 cups water); 12 oz Collard Greens (12 ounces collard greens, mustard greens, or kale, stemmed and cut into 1-inch pieces); 1 cup Okra (1 cup frozen cut okra); 1 can Black-Eyed Peas (1 (15-ounce) can black-eyed peas, rinsed); 12 oz Curly-Leaf Spinach (12 ounces curly-leaf spinach or Swiss chard, stemmed and cut into 1-inch pieces); 6 oz Green Beans (6 ounces green beans, trimmed and cut into 1-inch lengths); 1 tbsp Apple Cider Vinegar (1 tablespoon cider vinegar, plus extra for seasoning); 2 pieces Scallion (2 scallions, sliced thin (optional)) — optional

A vegan Cajun-style green gumbo stew, thickened with a dark roux and filled with assorted greens, okra, and black-eyed peas.

50 minAmerican

Servings6

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Gluten Free
Dairy Free
Pescatarian
Halal
Kosher
Egg Free

Ingredients

For 6 servings

Vegetable Oil½ cup · ½ cup vegetable oil
All-Purpose Flour½ cup · ½ cup all-purpose flour
Yellow Onion1 piece · 1 large onion, chopped fine
Celery2 pieces · 2 celery ribs, chopped fine
Green Bell Pepper1 piece · 1 green bell pepper, stemmed, seeded, and chopped fine
Garlic3 cloves · 3 garlic cloves, minced
Thyme1 tbsp · 1 tablespoon minced fresh thyme or 1 teaspoon dried
Table Salt2 ¼ tsp · 2¼ teaspoons table salt, divided
Smoked Paprika2 tsp · 2 teaspoons smoked paprika
Cayenne Pepper1 tsp · 1 teaspoon cayenne pepper
Water5 cup · 5 cups water
Collard Greens12 oz · 12 ounces collard greens, mustard greens, or kale, stemmed and cut into 1-inch pieces
Okra1 cup · 1 cup frozen cut okra
Black-Eyed Peas1 can · 1 (15-ounce) can black-eyed peas, rinsed
Curly-Leaf Spinach12 oz · 12 ounces curly-leaf spinach or Swiss chard, stemmed and cut into 1-inch pieces
Green Beans6 oz · 6 ounces green beans, trimmed and cut into 1-inch lengths
Apple Cider Vinegar1 tbsp · 1 tablespoon cider vinegar, plus extra for seasoning
Scallion2 pieces · 2 scallions, sliced thin (optional) · optional

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Steps

1Heat oil in Dutch oven over medium-high heat until just smoking. Using 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, stirring constantly, until roux has darkened to color of milk chocolate, 5 to 10 minutes longer.
2Stir in onion, celery, bell pepper, garlic, thyme, 1 teaspoon salt, paprika, and cayenne. Cover and cook, stirring frequently, until vegetables have softened, 8 to 10 minutes.
3Stir in water, scraping up any browned bits, and bring to boil over high heat. Stir in collard greens, 1 handful at a time; okra; and remaining 1¼ teaspoons 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 and 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. Serve.