Vegetarian, Dairy-Free, Soy-Free
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.
- 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)
Prep and cook the rice
- In a strainer, rinse the rice under running water until the water runs clear.
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
Prep the greens
- Strip the leaves of the collards, chard, and kale from their stems, discarding the stems.
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.
Calories: 470, Protein: 15 g, Fiber: 10 g, Total Fat: 3.5 g, Monounsaturated Fat: 0.3 g, Polyunsaturated Fat: 0.5g, Saturated Fat: 1.5 g, Cholesterol: 5 mg, Sodium: 820 mg, Carbohydrates: 98 g, Added Sugar: 0 g.