Smothered Greens Gumbo recipe
This traditional meatless gumbo was created for the Lenten holiday and is enjoyed by cultures around the world. Bundles of leafy greens and hearty black-eyed peas make for a nutrient-dense dish with lots of flavor and complexity.
Ingredients:
3 bunches greens, such as collard greens, dandelion greens, mustard greens, spinach, or kale
¼ cup vegetable oil
¼ cup all-purpose flour
1 cup diced onion
1 bunch scallions, thinly sliced
3 stalks celery, diced
1 green bell pepper, diced
4 garlic cloves, minced
2 cups vegetable broth
2 teaspoons salt
2 tablespoons Cajun seasoning
2 bay leaves
Hot sauce, to taste
1 (15-ounce) can black-eyed peas
1 cup corn
Directions:
1. Bring a large pot of water to a boil. Add greens and cook until just wilted, 3 to 4 minutes. Remove and drain, reserving 4 cups of the cooking liquid. When cool enough to handle, squeeze most of the moisture from the greens, chop them, and set aside.
2. In a large stockpot, heat oil over medium-high. Slowly add flour, stirring constantly with a wire whisk to prevent any lumps from forming. Reduce heat to medium low and cook, stirring constantly, until golden brown and emits a toasted aroma, about 10 to 15 minutes. Add onion, scallions, celery, green pepper, and garlic. Cook softened, 5 to 7 minutes. Add reserved greens, reserved cooking water, vegetable broth, salt, seasoning, and bay leaves. Bring to a boil, reduce to a simmer, and cook 30 minutes, covered.
3. Add corn and black-eyed peas and cook, uncovered, until greens are very tender, about 20 minutes. Season to taste with salt and hot sauce. Serve over cooked rice.
Back to the Gumbo Recipes home page.
- View a free printer-friendly PDF version of this recipe.
- Email a link to this recipe to a friend.
- Created your own gumbo recipe? Submit it to this site and our food and drink network.
