In order to bring you the best organic produce, some ingredients may differ from those depicted.

Gumbo Z'herbes

Dairy-Free, Soy-Free, Vegetarian, <600 Calories

2 Servings, 470 Calories/Serving

40 Minutes

A vegetarian version of gumbo z’herbes is often served as an antidote to the excesses of Mardi Gras. Tradition calls for an odd number of greens for good luck, so Chef Justine uses a trio of her favorites--collards, chard, and kale to flavor this delicious stew.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

¾ cup long-grain rice
1 yellow onion
1 green bell pepper
1-2 ribs celery
2 tablespoons roux (oil-flour)
1 bunch collard greens
1 bunch green chard
1 bunch lacinato kale
½ tablespoon filé powder
1 bay leaf
2 teaspoons green tabasco (optional)

Nutrition per serving

Calories 470, Total Fat 3.5g (4% DV), Sat. Fat 1.5g (8% DV), Trans Fat 0g, Cholest. 5mg (2% DV), Sodium 820mg (36% DV), Total Carb. 98g (36% DV), Fiber 10g (36% DV), Protein 15g

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep and cook the rice

In a strainer, rinse the rice under running water until the water runs clear.

Into a sauce pot, add the rice, 1¼ cups water and season with salt. Bring to a boil over high heat, cover, reduce the heat, and simmer until the rice is tender, 18 to 20 minutes.

Prep the vegetables

Peel and finely chop the onion.
Stem, seed, and finely chop the bell pepper.
Coarsely chop the celery.

Make the gumbo base

In a pan or Dutch oven over medium heat, add the roux and cook until melted, 30 seconds to 1 minute. Add the onion, pepper and celery, season with salt, and cook, stirring occasionally, until soft, 10 to 12 minutes. While the vegetables are cooking, prepare the greens.

Prep the greens

Strip the leaves of the collards, chard, and kale from their stems, discarding the stems.

Medium chop the leaves and soak them in a bowl of water until clean.
To the pan over high heat, add 3 cups of hot water, a cup at a time. Bring to a boil, whisking until the roux is well combined with the liquid. Whisk in the filé powder, bay leaf, and as much of the Tabasco as you like. Add the collards, chard, and kale and season with salt and pepper. Return to a boil, reduce to a simmer and cook, stirring occasionally, until the greens are tender, 8 to 10 minutes. Discard the bay leaf.

Serve

Transfer the rice to individual bowls, ladle the gumbo on top.

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