Green Gumbo Recipe (Gumbo Z'Herbes)

okra

🥗Healthier: zucchini

💰Cheaper: green beans

Zucchini provides a similar texture and is often less expensive.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water + seasoning

Homemade broth can be healthier and cheaper than store-bought.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: substitute with less expensive herbs

Dried herbs can be more accessible and affordable.

cooking oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is often cheaper while still effective for cooking.

Clean the greens from any dirt and debris, and cut off the fibrous stems, saving them for stock later.

Chop about 2 lbs of mixed greens (collard greens, dandelion greens, rainbow chard).

Set a large pot to medium heat and add 3/4 cup peanut oil.

Add 3/4 cup all-purpose flour to the oil and stir to form a slurry for the roux.

Stir the roux continuously for 10-30 minutes until it reaches a medium peanut butter color, being careful not to burn it.

Add the chopped onion, 2 celery stalks, and 1 green bell pepper to the roux and stir, cooking for about 4-5 minutes until softened.

Add 4 cloves of minced garlic and 2 tablespoons of Cajun seasoning to the pot and cook for 30 seconds to 1 minute to bloom the spices.

Pour in 6 cups of vegetable stock and stir to combine.

Add the chopped greens a handful at a time, stirring to incorporate them into the broth as they wilt down.

Season with salt to taste and add 2 bay leaves.

Reduce heat to a simmer, cover, and let cook for around 90 minutes, checking after about an hour until the greens are soft to your preference.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens