Green Gumbo

[Guest guest]

Green Gumbo

 

4 cups coarsely chopped spinach

4 cups coarsely chopped mustard greens

4 cups coarsely chopped beet greens

3 cups coarsely chopped 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 bell pepper, chopped

2 cloves garlic, minced

1/4 cup TABASCO® Green Pepper Sauce

1 tablespoon salt

1 teaspoon dried basil leaves

1 teaspoon dried thyme leaves

1/8 teaspoon ground allspice

3 tablespoons butter or margarine

1/4 cup all-purpose flour

 

Combine spinach, mustard greens, beet greens, cabbage, watercress, parsley,

green onion, bay leaf and water in an 8-quart saucepot and bring to a boil.

Reduce heat to low and simmer, uncovered, 20 minutes. Meanwhile, heat oil in

a large skillet over medium heat. Add celery, bell pepper and garlic and

cook 10 minutes, stirring occasionally. Stir in TABASCO® Green Pepper Sauce,

salt, basil, thyme and allspice. Add mixture to greens in saucepot and

simmer 40 minutes longer. Carefully remove about 6 cups vegetable mixture

and, in batches, puree in food processor or blender. Return all but 2 cups

to saucepot. Melt butter in a large skillet over medium heat; stir in flour

until smooth and well blended. Gradually stir in 2 cups reserved vegetable

puree and cook until thickened, stirring constantly. Stir mixture into

saucepot and heat to boiling. Serve with additional TABASCO® Green Pepper

Sauce, if desired.

 

Makes 8 servings.