Gumbo Z'herbes

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Ingredients

  • 4 cups coarsely chopped spinach leaves
  • 4 cups coarsely chopped mustard greens
  • 4 cups coarsley chopped beet greens
  • 3 cups shredded cabbage
  • 2 cups coarsely chopped watercress
  • 1/2 cup coarsely chopped parsley
  • 2 green onions, cut into 2-inch pieces
  • 1 bay leaf
  • 8 cups water
  • 3 tablespoons vegetable oil
  • 2 stalks celery, chopped
  • 1 green pepper, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon TABASCO® brand Original Red Sauce
  • 1 tablespoon salt
  • 1 teaspoon basil leaves
  • 1 teaspoon thyme leaves
  • 1/8 teaspoon ground allspice
  • 3 tablespoons butter or margarine
  • 1/4 cup all-purpose flour

Preparation

Combine spinach, mustard greens, beet greens, cabbage, watercress, parsley, green onions, bay leaf and water in an 8-quart Dutch oven over high heat and bring to a boil. Reduce heat to low and simmer, uncovered, for 20 minutes.

Meanwhile, heat oil in a 12-inch skillet over medium heat. Add celery, green pepper and garlic and cook 10 minutes. Add to greens in Dutch oven along with TABASCO® Sauce, salt, basil, thyme and allspice; simmer 40 minutes longer.

Carefully remove 6 cups cooked greens; puree in a food processor or blender in batches and return to Dutch oven.

Melt butter in a 12-inch skillet over medium heat; stir in flour until well blended and smooth. Gradually stir in 2 cups greens mixture and cook until thickened, stirring constantly. Return to Dutch oven and bring to a boil, stirring occasionally. Serve over hot cooked rice, if desired.

Makes 8 servings.

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